Wild Mushroom Gravy
This gravy is the best! Great for Thanksgiving, on my vegan lentil loaf or anywhere you need a great, full flavored gravy. Nobody will believe this is vegan.
Servings: 8
Ingredients
- Olive oil or avocado oil
- 1 Small Onion Diced
- 4 Cloves Garlic Diced
- 3 T Flour
- 1 T Corn Starch
- 2 Cups Veggie Stock
- 2 T Soy Sauce
- 1 T Balsamic Vinegar
- 1 T Nutritional Yeast
- Salt and Pepper to taste
- 8 oz Mushrooms (Shiitake, Mini-bellas) Chopped
Instructions
- Chop the mushrooms and cook them in a fry pan with a little oil until brown. Season with salt and pepper and set aside.
- In a medium pot, add a little oil and the onions and garlic. Saute on med-low until soft.
- Add the flour and corn starch and cook for another 3 or 4 minutes. Stir and don't let it burn, but if it starts to brown a little that is just fine.
- Add the veggie stock and whisk until smooth. Bring to a boil, reduce and then add the rest of the ingredients, but only 1/2 of the mushrooms. Cook for about 5 minutes.
- OPTIONAL - I like a smooth gravy, so I take an immersion blender and blend to smooth. Then I add the remaining mushrooms and cook for another 5 minutes. If you aren't blending smooth, just add the rest of the mushrooms and cook.
Notes
NOTE - For a richer and deeper mushroom flavor, use some dried mushrooms and rehydrate them in the stock. You can add these mushrooms to the gravy.