Plant Based Mushroom Gravy
Recipe by Jaclyn Irwin
This plant based mushroom gravy is perfect for pouring on top of just about anything (potatoes, vegan meatloaf or on top of meats). Packed with umami from mushrooms, miso and nutritional yeast, it’s bound to be your new favourite plant based gravy.
Heat the oil in a large skillet over medium heat. Once hot, add the shallot and mushrooms and cook until softened and the shallot has started to brown slightly, about eight to ten minutes, stirring often.
Sprinkle in the flour over the mushrooms and give it a quick stir. Slowly begin to pour in the broth, whisking constantly as you pour. Once all the broth has been added, pour in the miso, tamari, nutritional yeast, thyme and salt and pepper. Bring to a low boil.
Reduce the heat to low and simmer for ten to 15 minutes, until thickened.
If you want the gravy smooth, remove from the heat and use an immersion blender to purée until smooth. Taste and add more salt and/or pepper if needed.
Notes: If blending, the colour will lighten quite a bit, it’s preference whether you want the gravy smooth or with the mushrooms left as slices. Either way, it’s delicious.
Substitutions: Use a mixture of different mushrooms such as morels, or oyster. Feel free to substitute with some rehydrated wild mushrooms for more mushroom flavour. No soy: omit the miso paste and use coconut aminos.
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