Mushroom gravy, one of the many vegan alternatives to traditional gravy, which normally involves chicken stock, turkey giblets, heavy cream, etc. It’s an ethical way of still having gravy with your mash, without having to add anything animal-related.
I think to many people, the thought of vegan gravy seems bland and thin, a sad excuse for gravy. But this past Thanksgiving, this particular gravy was pretty badass.
Let’s see if you like it.
- 2 tbsp vegan butter
- 8 oz cleaned, sliced mushrooms (shitake is perfect for this, but your basic grocery store mushroom is fine too, no white ones)
- 2 tsp garlic powder
- 2 tbsp all-purpose flour
- 2 cups vegetable stock
- 1 tsp black pepper
- 2 tsp vinegar (apple cider, preferably)
- 1-2 tbsp additional flour for thickening
1. In a pot, melt the butter over medium to high heat and drop the mushrooms in. You want them to sweat, and start to get some color.
2.Add in the garlic powder and black pepper.
3. After about 3 minutes of cooking these mushrooms and pulling out as much flavor as you can, add in the flour, mix, and add the vegetable stock. Lower temperature to medium-low.
4. With a whisk, blend all the ingredients together. Your objective is to get absolutely 0 lumps in the gravy.
5. In a separate bowl, mix together the other 1-2 tbsp of flour with water. Depending on how much flour you use, you might use between 2-3 tbsp. You want a thick, wet mixture, like a paste. Think toothpaste, but not sticky. Mix out all lumps.
6. Slowly, add the mixture to the gravy. One thing that helps me is to use a little spoon and slowly temper the mixture with gravy from the pot. I take some, add it into the mixture, blend and repeat a few times before adding it all into the pot. This helps me prevent lumps.
7. Cook down a bit more, about 10 minutes, to let it thicken and reduce down a bit. Before pouring into a gravy boat, or container of your choice, stir in the vinegar.
Yields 8 servings.