‘Tis the season! We’ve started getting into the holiday spirit here in the Dayton household so that (a) we can squeeze in a few extra weeks to enjoy our tree and decor, but also because (b) family was in town early this year, which sort of pushed up everything else in our schedule.
For instance, we’ve already held our Thanksgiving festivities. Yes, that’s right. It’s November 18 – a full five days before actual Thanksgiving – and our obligatory family gorge fest is behind us! Thus begins our end-of-year detox… but more on that in another blog post.
While we savor the last few plates of Thanksgiving leftovers, I thought I’d share with you my tried-and-true mushroom gravy recipe! Seriously, you’re gonna want to try this one. I’ve prepared it every year since I moved out of my family’s home, and it’s a crowd favorite.
This recipe is so simple, you’re going to come back to it every single year. It seriously takes, like, 10 minutes to prepare and is a no-fuss, no-nonsense endeavor. All you need to succeed is a knife, cutting board, skillet, and spoon – and you’re set.
Taking it back to my Cajun roots, this vegan gravy does call for a roux. I used einkorn flour, but if you wanted to make this gluten-free, simply substitute it for a brown rice flour or other flour of your choosing. Easy peasy.
Another tip: when available, I highly recommend using fresh Italian parsley! I love the taste of fresh herbs, but on this particular day, I didn’t get a chance to run to the grocery store and it was sort of just mass chaos in the house (kids bouncing off the walls, crying, etc.) so I had to make do with dried parsley. Excuses, excuses… right? Anyways. If you can get your hands on fresh parsley, start by using 1 tablespoon and increase as needed – depending on how much you love your parsley!
Also, pro tip: I have a small 2-quart Crockpot that is PERFECT for gravy, dip, fondue, etc. and is a wonderful travel companion. If you’re bringing your gravy to a friend or family member’s house for dinner, I highly recommend picking one of those up (they currently retail for $16-$25 on Amazon).
Vegan Mushroom Gravy
Total Time: 15 minutes
Yields: 2 quarts
- 1/4 c. flour
- 1/4 c. olive oil
- 1 medium onion, diced
- 1 tbsp. minced garlic
- 16 oz. mushrooms, sliced
- 2 1/4 c. vegetable stock
- 1/2 c. nutritional yeast
- 3 tbsp. soy sauce
- 2 tbsp. dried parsley (use 1 tbsp. fresh if available)
- 1/4 tsp. ground nutmeg
- Salt and pepper, to taste
- Make your roux by combining flour and olive oil in a small bowl. Mix well, then set aside.
- Heat a little bit of olive oil in a skillet over medium heat.
- Add onion, garlic, and mushrooms to the skillet. Cook until onion sare translucent.
- Add stock, nutritional yeast, and soy sauce. Bring to a boil, then reduce to simmer.
- Add parsley, nutmeg, salt, and pepper. Stir well and let cook for another 5 minutes.
- Add roux to the skillet, and stir to incorporate. Let simmer until gravy thickens (no more than a couple of minutes). When ready, serve or place in Crockpot to keep warm.