Monday, November 28, 2016

Mushroom Gravy


For the past several years, I have made a completely vegan meal for Thanksgiving. For most of those years my family was not vegan but were happy enough to eat my vegan meal with me. Recently, my husband transitioned to a completely vegan diet and has grown to appreciate the resulting improved health and energy levels. He has also grown to prefer stuffed tofu and mushroom gravy over a traditional Thanksgiving menu, and especially loves the mushroom gravy. I love veganizing traditional recipes and childhood favorites to capture the flavors while using kinder ingredients, and am super grateful to be able to share these foods with others.

Mushroom Gravy


1 tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
2 cups button mushrooms, sliced

2 tbsp cornstarch
1 tsp crushed dried thyme leaves (use 1/2 tsp if you have ground or rubbed thyme)
Salt to taste (use scant 1/2 tsp to start and add more at the end depending on the amount in the vegetable broth)
1/4 tsp black pepper
1 tbsp soy sauce

1/2 cup white cooking wine

3 cups vegetable broth

Optional: add a drizzle of Sriracha for spice, 1 tsp miso paste instead of the soy sauce, or add 1-2 tbsp nutritional yeast. You can also use a variety of mushrooms like crimini, baby portobello or a few shiitakes alongside the button mushrooms.


Heat the olive oil in a non-stick frying pan over medium heat and add the diced onion. Cook, while stirring frequently, for about 7 minutes, until the onion begins to soften and turn translucent. Add the garlic and stir continuously for about a minute to begin to soften while not letting it burn (burned garlic is bitter and a total bummer). Next, add the sliced mushrooms and turn up the heat to medium-high and cook until the mushrooms begin to release their juices and soften up, and then add the cornstarch. Sprinkle the cornstarch over the onions and mushrooms and stir to coat the veggies, then add the thyme, salt (scant 1/2 tsp), black pepper, and soy sauce. Next, add the white wine and simmer until the wine has evaporated almost completely. Finally, lower the heat to medium-low and add the vegetable broth. Let simmer, while whisking occasionally until the gravy thickens. Taste and adjust the seasonings before serving warm.

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