A few years ago Cyndi’s cousin Jen came to spend Thanksgiving with us for the first time. Now Thanksgiving is my favorite holiday, any excuse to cook an excessive amount of food for a lot of people makes me super happy. Our holiday dinners average 20-30 people, part of what this means is that I have a chance to experiment with things on a grand scale. We spend 2-3 days prepping for it.
Now Jen is vegetarian, and I didn’t want her to miss out on some of the best parts of the holiday, like say, gravy. We found this recipe for Cauliflower Steaks and Mushroom Gravy from Vegan Richa on Pinterest and figured we’d give it a shot since she wouldn’t be eating turkey. The crazy thing for me was what a huge hit it was. This gravy went faster than the regular gravy, it was so good. Like amazing good, better than regular gravy and we were all fighting over the scrapings in the bowl. If you like biscuits and gravy, substitute this gravy for your usual one, you won’t regret it. I’ve made a few small tweaks to the steps and ingredients, make it once this way then experiment with the seasonings, I like to add a pinch of some cumin or coriander seeds to the parsley at the start so they can toast and blend with the oil. However you make this your own, enjoy it. TKW
Mushroom Gravy
Ingredients
- 2 Tbsp Olive Oil
- 2 Large White Onions, Chopped Fine
- 4-5 Cups Portobello Mushrooms, Chopped Small
- 5-6 Cloves Garlic, Crushed
- 1 tsp Dried Parsley or 1/4 Bunch Fresh Parsley, Chopped Fine
- 1 tsp Dried, Ground Thyme
- 1 tsp Dried, Ground Rosemary (optional)
- 6 Leaves Fresh Sage, Sliced into Fine Ribbons
- 1 tsp Salt
- 1 Cup Water or Vegetable Broth (Check Out My Vegetable Stock Recipe)
- 1 Cup Coconut Milk
- 2 tsp Coconut Aminos
- 2 Tbsp Dry White Wine
- 2 tsp Nutritional Yeast
- 1/4 tsp Ground Mustard
- Garlic Salt & Ground Pepper To Taste
- 2-3 Tbsp Cornstarch, Dissolved in 5 Tbsp Hot Water (or Use Other Thickeners Like Arrowroot or Potato Starch or Plain Flour)
Instructions
- Heat oil over medium-low heat in a skillet, saute sage and fresh parsley until it starts to turn bright green, add onions, mushrooms and garlic, cook partially covered for 15 + minutes or until evenly brown.
- Stir once or twice, no more.
- Add the herbs and mix well.
- Add water and coconut milk, aminos, wine, salt, pepper, cover and bring to a boil. 3-4 minutes
- Taste and adjust salt, herbs, and spices
- Add the cornstarch mix and nutritional yeast, stirring to thicken, takes about 1 minute
- Take off heat and pour into serving bowl