This might sound crazy but one of the foods I missed when I first made the conversion from eating an omnivore diet to becoming vegan was gravy. I know lots of people don’t consider gravy to be a staple but to me it was a vital part of my diet. I loved mashed potatoes and gravy, French fries and gravy and gravy on some of my vegan loaves and burgers. I tried several commercially available ones but none matched my taste buds so I decided to create a vegan gravy that suited me. This simple gravy can be used on almost everything (except dessert) and is sure to satisfy most of my fellow gravy lover’s palates.
1 large onion, diced
¾ lb of mushrooms (white or cremini) chopped
1-2 cloves of garlic chopped
3 TBs avocado oil (or other taste-free oil)
1¼ to 1½ cups of a good quality vegetable broth
1- 2 TBs Braggs Liquid Aminos or Soy Seasoning
3 TBs arrowroot flour or cornstarch
Salt and Pepper to taste
To the avocado oil in a pot add mushrooms, onions and garlic. Cook over low to medium heat until onions and mushrooms start to caramelize, stirring regularly. Add vegetable broth to pot, reserving ¼ cup of it to thicken the gravy with. Mix the reserved cold or cool broth with the flour until well mixed and there are no lumps. Heat the other broth/mushroom/onion mixture to boiling. Slowly add the arrowroot flour mixture to broth stirring constantly and cook until thickened. Using a hand blender, puree the gravy until smooth. Alternatively, put gravy in a regular blender and mix until smooth. Add salt and pepper to taste.
Depending on your tastes, more broth can be added and cornstarch or arrowroot flour can be increased to make more or to make it thicker.
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 3. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!