Mushroom Rosemary Gravy (Vegan)

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (suggested: pairing with meat or meat alternative)

  Carbohydrates (flour)

  Fat (oil, vegan butter)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Smooth

  Umami/savory

  Earthy

  Rich

  Warm/cozy

  Moisture

One of the main downfalls of vegan cooking, especially when it comes to substituting meat-centered dishes like gravy, is the lack of umami. The amino acids in meat are what provides the rich savory flavor. Here, mushroom broth and soy sauce, both rich in umami, give the gravy the traditional flavor without the addition of meat drippings. It’s just as satisfying and delicious as the original version!

Also in this recipe, delicate shallots provide a sweet onion-garlic flavor while rosemary brings a subtle earthiness. Perfectly cozy flavors for any Thanksgiving get together! (Or grab a serving of mashed potatoes, drizzle this bad boy on top and park yourself in front of the TV for a holiday movie marathon, I won’t tell!)

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Allergens: Soy, wheat/gluten (optional)

Makes: 2 cups

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

Ingredients:

4 tbsp all purpose or 1:1 Gluten free blend flour 

4 tbsp vegan butter or olive oil

2 cups mushroom broth

1 medium shallot, minced

2 sprigs rosemary 

1 tbsp soy sauce (GF, if needed)

Salt and pepper to taste

Directions:

1. In a small saucepan, heat butter or oil over medium-low heat.

2. Add shallots and rosemary sprigs. Cook until shallots become translucent and start to caramelize. Remove the sprigs and set aside. Reduce heat to simmer.

3. Whisk in flour 1 tbsp at a time until it melts together and a roux forms. The roux is what will thicken the gravy.

4. Whisk in broth, 1 cup at a time until well combined. Season with salt and pepper. Return rosemary sprigs to gravy. Simmer for about 25 minutes, stirring frequently until it thickens.

5. Discard rosemary and remove from heat. Cooling slightly will allow the gravy to thicken more. Serve over meat or mashed potatoes and store the leftovers in an airtight container in the fridge for up to one week.

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