I’m just gonna come right out and say it: gravy is the most important thing on the Thanksgiving table. I know some of you may be thinking, “No way – it’s the turkey!”, while others may be in the mashed potatoes camp. But think about it – both of those items are incomplete without gravy.
Serving a Thanksgiving meal without gravy is like putting on an entire face of makeup and forgetting the mascara – the whole thing will just feel off.
The thing about gravy, though, is it’s typically made with turkey drippings. And if you’re opting out of turkey, you’re gonna need a plan B.
Enter this vegan mushroom gravy. This [warning!] addictive sauce relies on the meatiness of shiitake mushrooms, and the salty-savoriness of miso, for its umami-rich flavor. The sauce is on the thicker side, and perfect for mashed potatoes or other purees.
How to Make This Vegan Mushroom Gravy
This vegan mushroom gravy starts by sautéing onions and mushrooms until they’re softened and browned. It’s important to be patient here and really let the mushrooms brown, since this caramelization is essential for flavoring the sauce.
Next, you stir in some flour, which will thicken the sauce. Then you add water and let the whole thing simmer to coax even more flavor out of the mushrooms. Finally, the mixture is poured into a blender and pureed, along with miso and a splash of vinegar.
Blender Safety
Since the gravy is hot, it’s super important that steam has a way to escape the blender while you puree. (i.e. Remember to take out the removable center of the blender lid before blending). If the steam is trapped inside, the blender lid will immediately blow off when you press the button and you’ll have gravy all over your ceiling and none on your Thanksgiving table… bringing me back to my first point (see paragraph 2).
If you don’t have a blender, you may use an immersion blender or food processor. Do not use a NutriBullet.
Vegan Mushroom Gravy
(1 votes, average: 5.00 out of 5)
Loading... - Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: About 3 cups 1x
- Category: Sauces
- Cuisine: American
Description
This umami-rich vegan mushroom gravy is made with shiitake mushrooms and miso.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 6 ounces shiitake mushrooms, stemmed and thinly sliced
- 1 teaspoon dried thyme
- ½ teaspoon fine sea salt, divided
- Freshly ground black pepper, to taste
- 1 small garlic clove, minced
- 2 tablespoons all-purpose flour
- 3 cups filtered water
- 1 tablespoon white miso (Shiro Miso)
- 1 teaspoon red wine or apple cider vinegar
Instructions
- Heat the oil in a large non-stick skillet over medium-low heat. Add the onion, mushrooms, thyme, ¼ teaspoon salt, and pepper. Cook until the onions are translucent and the mushrooms browned, stirring occasionally, 8 to 10 minutes. Add the garlic and cook for 1 minute more.
- Stir in the flour and cook for 1 minute. Add the water and remaining ¼ teaspoon salt, and bring to a boil. Then reduce the heat to low, cover tightly with a lid, and simmer for 10 minutes.
- Transfer the mixture to a blender (see Note), along with the miso and vinegar – make sure to take out the removable center of the blender lid before blending so the steam can escape. Blend until the gravy is smooth. Taste and adjust the seasonings, if needed. Serve hot.
Notes
If you don’t have a blender, you may use an immersion blender or food processor. Do not use a NutriBullet.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 65
Keywords: thanksgiving, gravy, shiitake, vegan, mushroom
Leave a Reply