'Beefy' Vegan Mushroom Gravy
Recipe type: Sauces
Cuisine: Comfort Food
This rich, dark mushroom gravy is so full of flavor you'll be surprised it's vegan and gluten-free.
  • 4 oz. dried wild mushrooms
  • 1½ cups hot water
  • 2 cups vegetable broth, divided
  • 1 cup finely diced onion (about 1 medium)
  • 4 - 5 cloves garlic, minced finely
  • 2 teaspoons dried thyme (2 tablespoons fresh, chopped)
  • 1 teaspoon dried rosemary (1 tablespoon fresh, chopped)
  • ¼ cup good quality red wine (such as Merlot or Malbec)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 2 tablespoons Bragg's liquid soy seasoning (or gluten-free tamari)
  • ¼ teaspoon fresh cracked black pepper
  1. Place dried mushrooms in a small bowl. Pour hot water over and let mushrooms steep for at least 30 minutes, until softened. Remove mushrooms from water and rinse gently, then set aside. Strain the mushroom liquid through a coffee filter to remove any dirt or debris, reserving the strained liquid.
  2. Dice the reserved soaked mushrooms finely.
  3. In a small bowl, combine nutritional yeast, cornstarch and Bragg's. Whisk together until smooth. Set aside.
  4. In a large skillet over medium heat, add ½ cup of the vegetable broth, diced onions, minced garlic and herbs. Sauté about 5 minutes until the onion begins to soften.
  5. Add the diced mushrooms and red wine. Sauté an additional 5 minutes, stirring often.
  6. Add the nutritional yeast mixture one teaspoon at a time, stirring in until fully combined.
  7. Add the reserved mushroom liquid to the remaining vegetable broth. Pour in a steady stream a little at a time, stirring until fully combined. Let the mixture thicken slightly before adding a bit more broth.
  8. Once all the broth is added to the mixture, add black pepper. Stir and taste. Adjust seasoning as needed.
  9. Reduce heat to low and simmer for 10 minutes, stirring often.
  10. Serve hot.
Recipe by These Things I Love at http://thesethingsilove.com/2013/10/beefy-vegan-mushroom-gravy/