Everything tastes better with gravy on top, at least that is what my kids think. With Thanksgiving right around the corner, a good gravy is a must. A gravy that drips and melds all of the flavors together on a holiday plate. I love this gravy because it tastes so creamy and flavorful and it can be made vegan and gluten free. Gravy for everyone at the table, no matter what their restrictions are. You can adjust this recipe to your liking. The herbal combination of spices below hits a home run, but I’m sure other spice combinations could be delicious too. Feel free to play around with what you have on hand. This gravy isn’t just for the holidays. Try it over biscuits, roasted vegetables, roasts, rice, chicken, or anything else you can dream up. Please pass the gravy…
Ingredients:
- ¾- 2 cups button mushrooms chopped (use less mushrooms, or more depending how chunky, and mushroom-y you like) I used 2 cups
- 1 small onion finely chopped
- 3 cups vegetable broth, or 3 cups water with 1-2 tablespoons of bouillon dissolved
- 3 ½ tablespoons vegan butter or butter
- 2 tablespoons tamari (gluten free) or soy sauce
- ¼ cup flour, or for gluten free: use 3 ½ tablespoons of arrowroot flour powder, or 2 ½ tablespoons cornstarch
- ½ teaspoon dried sage
- ½ teaspoon marjoram
- 2 teaspoons fresh chopped thyme, or ½ teaspoon dried thyme
- 1 teaspoon onion powder
- 1-2 tablespoon chopped fresh parsley
- Salt and pepper to taste
Gravy time…
First, get your broth ready. Either measure out your broth in a measuring cup, or dissolve your Better Than Bouillon in 3 cups of water… In a small bowl, add either the flour, the arrowroot flour powder, or cornstarch, pour in about ¼ cup of the broth, and mix until all the clumps are gone and it is smooth. Set it aside.
In a medium sized saucepan, melt your choice of butter. Add the onions, and the mushrooms, and sauté for about 4 minutes over high heat, making sure to stir every so often, so nothing burns. Reduce to medium heat, and add the vegetable broth, tamari or soy sauce, and herbs and spices.
Cook on medium heat for another 3-4 minutes, so that all the flavors combine. Turn the heat down to low, and slowly pour in the flour and broth mixture, stirring constantly to help prevent clumping and lumps. If you are using all-purpose flour, continue to cook on low heat for an additional 5-8 minutes until the gravy thickens. If you are using arrowroot powder or cornstarch, the thickening should happen quite quickly, and the cooking should stop as soon as desired thickness is achieved, because if cooked too long, it could lose its ability to thicken. Add salt and pepper to taste.
This gravy is so simple to make and comes together without the pan drippings that are used in many traditional gravy recipes. The leftovers can be stored in an airtight container in the fridge for 5-7 days. You can elevate any meal by simply pouring some mushroom gravy on top of it. Great for the holidays, of course, but any dinner party or weeknight meal can become simply swanky with this addition. Look at you, fancy-pants, who would have guessed? It’s okay to swagger a bit, and feel good about your gravy abilities, I know I do. Wishing you good health and good luck on all of your cooking adventures.
