Delicious & Simple Mushroom Gravy (Vegan)

This is a simple tasty mushroom gravy recipe! Originally I developed it for recipe I did for Fresh Start Fauxmage. The gravy compoment was the dip to the cheesy Fauxmage Monks Cheddar Potato croquettes I made, delicious. A fun holiday inspired appetizer.  The components of that dish are delicious and work perfectly together, but at the time when I was testing, it definitely occurred to me that this gravy would be great to accompany other offerings as well. Like simple mashed potatoes or maybe on a vegan poutine. I don't gravitate to this sort of comfort food often, but Thanksgiving is around the corner and as a vegan Chef, I wanted to demonstrate what is possible. Healthier, delicious, and more ethical options are available to those who are inclined to give them a try. I believe veganism doesn't mean you have to give up tradition and culture surrounding the food you love. My goal is to provide simple, delicious options for all occasions that promote overall wellbeing. 

I served this gravy over my garlic & kale mashed potatoes, linked below, but use it wherever you please. The only thing that was missing for me was some cranberry sauce on the side!!

Yield : 1 L gravy

​Ingredients:

• 1/4 cup vegan butter
• 1 large sweet onion, diced
• 16 oz mushrooms, sliced (I used button, but adding in different varieties would create great flavour)
• 1/2 cup sweet red vermouth
• 1/4 cup AP flour
• 3 cups veg stock (preferably home made)
• 1/2 tsp soy sauce
• 1 tsp chopped fresh thyme
• S & P to taste (I find it needs several good pinches of salt)

Method: 

1.  Melt vegan butter in a cast iron pan over moderate heat. 
2. Add onion & mushrooms. Season with S & P. Give them a toss here and there. (It's always good not to stir too, because contact with the pan is what allows golden colour to develop)
3. When everything seems to be softened and golden, deglaze the pan with sweet vermouth. Let it evaporate a bit. 
4. Now stir in fresh thyme and flour, stir around cooking the flour for a few minutes. 
5. Now add veg stock and soy sauce, bring to a simmer. Season with more S & P.
6. Transfer to a small pot so that you can use your immersion blender to puree. (I don't cook mushrooms and onions in the pot in the beginning, because the surface area is too small and not the right vessel for browning mushrooms.)
7. Puree mixture until smooth. Taste and probably season with more salt, unless you've added tons already it will probably need it. It shouldn't taste SALTY, but gravy is something that should be well seasoned, and will be the difference between bland and delicious in this instance. 
8. If you are cooling the gravy before serving, you can just thin it with a splash or two of water while reheating to achieve desired consistency. 

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Teeccino herbal coffees & Teas

garlic Kale mashed potatoes