Vegan Mushroom Gravy

This mushroom gravy is great for topping off your perfect holiday meal or anytime you want to sauce up your menu. It can be served over mashed potatoes, roasted root vegetables, rice or stuffed squash.

A vegan holiday meal doesn’t have to be devoid of your favorite flavors and traditional recipes. They can be adapted and made in a wholesome way using plant based foods. Gravy is a nourishing comfort food that can spice up many dishes and give it a festive feel.

This mushroom gravy can be made ahead of time and freezes well too. Make up a big batch to eat with all your leftovers or to accent several meals. It may thicken more in storage, so just add water to bring it back to the desired consistency.

Ingredients:

(use organic whenever possible)

6 tablespoons fava bean flour (rice or amaranth are also good)

7 tablespoons olive oil

¼ cup onion, diced

¼ cup carrots, diced

¼ cup celery, diced

2 teaspoons dried rosemary

1 teaspoon dried thyme

1 cup mushrooms, thinly sliced

3 cups vegetable stock or broth

2 tablespoons tamari or nama shoyu

½ teaspoon honey

1-2 tablespoons arrowroot powder (optional)

salt and pepper to taste

1. Slice and dice vegetables. Sauté mushrooms in 1 tablespoon of olive oil until browned then set aside.
2. Heat 6 tablespoons of oil in a heavy skillet over medium/high heat. Add flour, 1 tablespoon at a time, stirring constantly. Cook 5 minutes or until darkened.
3. Add onions, carrots, celery and spices to the flour mixture. Lower heat and cook for 3 minutes.
4. Slowly stir in the stock or broth, stirring as you go, until well blended.
5. Add tamari, honey, and mushrooms. Stir and cook for 15 minutes over medium/low heat until sauce is thickened.
6. If greater thickness is desired, add arrowroot powder, one tablespoon at a time.