This easy and make ahead-able vegan Thanksgiving gravy is made with mushrooms, white wine, soy sauce, and vegetable broth.
- 2 tablespoons extra virgin olive oil
- 6 ounces cremini mushrooms, stemmed and sliced
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 medium garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine, like sauvignon blanc or pinot grigio* (see note below)
- 2 cups mushroom or vegetable broth
- 1 tablespoon soy sauce
- Heat the oil in a large skillet over medium heat. Add the mushrooms with a pinch of salt and pepper. Cook until they’re soft and brown around the edges, stirring occasionally, 8 to 10 minutes.
- Add the garlic and flour, and stir to incorporate. Then add the wine and let it bubble for a few seconds to evaporate the alcohol. Add the broth and soy sauce, and bring to a boil – if the mixture seems a little goopy, that’s okay. Then reduce the heat to low, cover tightly with a lid, and simmer for 8 to 10 minutes.
- Transfer to a blender (see safety note below) and puree until smooth. Taste and adjust the seasonings, if needed.
- If you don’t drink wine, skip it and use 1-2 teaspoons of balsamic vinegar instead, adding it to the blender in step 3.
- Since the gravy is hot, it’s super important that steam has a way to escape the blender while you puree. Remember to take out the removable center of the blender lid before blending. If the steam is trapped inside, the blender lid will blow off when you press the ‘blend’ button and you’ll have gravy all over your kitchen.
- Serving Size: 1/8 of the recipe
- Calories: 44
Keywords: thanksgiving, gravy, vegan, mushrooms