Description

Try this delicious and healthy option to mashed potatoes and gravy at your next holiday meal. A whole bulb of roasted garlic gives the mashed cauliflower amazing garlic flavour. The mushroom gravy is low in fat, tastes great and goes with all your holiday favourites.

Ingredients

1/2 a white onion
10 small white or crimini mushrooms, thinly sliced (for darker gravy, use crimini mushrooms)
5 tbsp brown rice flour
3 tbsp soy sauce or gluten-free tamari
1 tsp each onion powder, garlic powder, dried thyme and dried sage
1/2 tsp black pepper
1 – 2 cups vegetable broth
2 tbsp nutritional yeast
1/2 tsp sea salt, or more to taste

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Instructions

Add the onion and mushrooms to a sauce pan with 1-2 tbsp of the vegetable broth and cook over medium heat until softened and lightly browned, about 8-9 minutes. If the pan starts to dry out, add a little more broth 1-2 tbsp at a time, deglazing and scrapping the bottom of the as you go.
Add the rest of the ingredients, starting with 1 cup of broth. Stir over medium heat until thick and creamy, slowly adding more broth until you reach your desired consistency.
Season with additional salt and pepper, if desired. Serve as is or blend for smooth gravy.

Notes

The gravy recipe makes about 1 quart which is quite a bit. If you’re only serving a few people, you might want to cut it in half. The gravy can be made in advance and re-heated in the microwave or stovetop. Leftovers can be stored in the fridge in an air-tight container for up to 4 days.

Keywords: vegan gravy, mushroom gravy recipe