Tasty Mushroom Gravy (Vegan & Gluten-Free)


Now that you've got some tasty vegan broth that's been STOCKpiled (oh, I just HAD to have some pun with that), I'm going to show you a few interesting ways to use it. I'll start with this amazingly quick and easy vegan mushroom gravy. This is the tastiest, umamiest (totally a word), most versatile gravy that you'll ever try. You can keep it classic and serve it over mashed potatoes. Or, be trendy and have it on top of a whole roasted cauliflower. Vegetarian poutine? No longer a pipe dream. Whichever way you decide to pour it, once you try it, you'll never go back to brown powder and water again. Bonus: this gravy is both vegan AND gluten-free, making it a great option for those dinner guests with special diets or food intolerances.

Mushroom & Pepper Gravy
(a.k.a. Vegan Mushroom Gravy / Vegetarian Gravy)
an original recipe by Allison Sklar

ingredients
2 tbsp oil
1 pint cremini (or white) mushrooms
1/2 small onion, very thinly sliced
1 1/2 cups vegetable broth
2 tbsp cornstarch
1/2 cup water
2 tbsp gluten-free tamari (or low-sodium soy sauce, if you're not concerned about gluten)
1 tbsp rice vinegar or apple cider vinegar
pinch salt
generous amount of cracked black pepper

method
Heat oil in large saucepan. Add onions and mushrooms. Cook, stirring infrequently, about 10 minutes. Use a wooden spoon to scrape any brown bits off of the bottom of the pan. (Those brown bits are major flavour enhancers!) Add broth slowly, and bring to a boil. Add tamari/soy sauce & vinegar. Whisk cornstarch into cold water until homogenous. WHISKING GRAVY CONSTANTLY, slowly pour in the cornstarch mixture, continuing to whisk until sauce bubbles and thickens, about 1 minute. Remove from heat. Add pepper and salt, stirring with wooden spoon.

If not serving immediately, keeps well in a glass jar in the fridge for a few days. To reheat, pour mixture into saucepan with a tiny bit of water. Whisk constantly until heated. Serve hot.

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