Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Plant Based Mushroom Gravy

Name: Plant Based Mushroom Gravy
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: Extra-Virgin Olive Oil; Shallots; Cremini Mushrooms; Shiitake Mushrooms; Gluten-Free All Purpose Baking Flour; Vegetable Stock; Yellow Miso Paste; Light Tamari; Nutritional Yeast; Fresh Thyme; Kosher Salt; Black Pepper

Recipe by Jaclyn Irwin

Ingredients

Time

20m

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.

Gluten-Free

Vegan

Holiday

Ingredients

3 Tbsp

Extra-Virgin Olive Oil

1 small

Shallots

chopped finely

6 oz

Cremini Mushrooms

stemmed and sliced

4 oz

Shiitake Mushrooms

stemmed and sliced

3 Tbsp

Gluten-Free All Purpose Baking Flour

3 cups

Vegetable Stock

low sodium

1 tsp

Yellow Miso Paste

2 tsp

Light Tamari

2 tsp

Nutritional Yeast

1 Tbsp

Fresh Thyme

stemmed and chopped

1/2 tsp

Kosher Salt

1/4 tsp

Black Pepper

Instructions

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.