With the exception of biscuits and gravy, I don’t remember loving gravy as much when I was a meat-eating-child as I do now. My answer to everything is pretty much just “smother it in gravy” and I’m honestly okay with that. I more or less blame the Everyday Mushroom Gravy from Everyday Happy Herbivore for triggering this need for gravy, though my gravy recipe has evolved pretty far from that jumping off point.
Well, not too far, because it’s still loaded with mushroom. Is there anything better than mushrooms? <– Don’t answer that, because the answer is no. Unless it’s cake. This recipe is a little different than most mushroom gravies because I wanted it smooth and creamy (and they usually have chunks of mushrooms in them, in case you’ve never had a mushroom gravy). It was approved by omni-Josh to be just as delicious as any meaty gravy, which is a high compliment from him.
I used this gravy to make a vegan hot turkey sandwich, of sorts. I used fake chicken (because I couldn’t find any fake turkey, so a hot chicken sandwich? Are those a thing?), homemade whole wheat bread, and mashed potatoes. Smother it all in this delicious stuff and it’s a pretty fantastic dinner. Also delicious? Skip the fake chicken and put green beans on the bread: it’s heaven. Anyway you eat this gravy, it’s incredible.
1 tbsp. nutritional yeast (can be omitted, if desired)
2 tbsp. soy sauce (low sodium or gluten free work well)
¼ tsp garlic powder
¼ tsp garlic powder
8 oz baby bella (or preferred mushrooms), sliced
1 tsp Italian seasoning
salt and pepper, to taste
Combine 1 c vegetable broth, nutritional yeast, soy sauce, garlic powder, and onion powder in a sauté pan over medium heat. Whisk to combine and bring to a boil.
Add mushroom slices and Italian seasoning and cook until the mushrooms are browned and soft (about 5 minutes). Turn the heat off.
Skim the mushrooms out and place in a food processor or blender (taking as little liquid with them as possible). Blend until smooth, adding more liquid from the pan, as necessary, to keep the processor/blender moving. Return the puree to the pan.
Pour the remaining ½ c broth into the food processor/blender and briefly pulse to clean out any remaining pure and add it all to the pan. Whisk and turn the heat back on.
Season with salt and pepper, to taste, and continue heating until hot. If the gravy is thicker than you like, add additional broth to thin.
Nutritional estimate includes nutritional yeast. If you have it on hand, I don’t recommend omitting as it really adds to the flavor, but I wouldn’t go buy it if you’re only going to use it in this recipe. This yields ~ 1½ cups for 3 servings of ½ c. If your gravy is extra thick, your servings may be a little scant.
Serving size: ½ c Calories: 60 Fat: 2 Carbohydrates: 6 Fiber: 2 Protein: 7