A savory portabella mushroom gravy recipe that pairs perfectly with mashed potatoes and lentil loaf. A great vegan and gluten free alternative to traditional gravy.
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
one 8oz package of baby bella or crimini mushrooms (about 2.5 cups chopped)
1/2 of a yellow onion
2 garlic cloves, minced
2 tbsp of nutritional yeast
2 tbsp of chickpea miso
1 tsp of garlic powder
1 tbsp of onion powder
1/4 tsp of pink himalayan salt
dash of black pepper
about 3 to 4 cups of vegetable broth (one 32 oz carton will be more than enough)
1/4 cup of flax seed meal to be added last
Begin by sauteing chopped onions and minced garlic in a deep saucepan over medium heat. Use about 1/4 cup of vegetable broth to saute instead of oil. Cook until soft and fragrant, usually about 10 minutes.
Add 1 cup of vegetable broth to this same saucepan and also add chopped mushrooms. Cook until mushrooms are soft, usually about 10 more minutes. Make sure to stir occasionally.
Next, add 2 more cups of vegetable broth and add the rest of the spices and ingredients (onion powder, garlic powder, nutritonal yeast, miso, salt and pepper). Cook for a few more minutes to allow all of the flavors to settle in.
Finally, add 1/4 cup of flax seed meal. Continue to stir for another 5 minutes.
Remove from heat, set aside and allow to cool for about 10 minutes before blending. Once cool, transfer mixture to a blender and blend until smooth. Serve in a gravy bowl.
I used baby bella or crimini mushrooms but feel free to experiment using white button mushrooms.
Remember to allow the mixture to cool down before pouring it into your blender.
You can probably also use an immersion blender instead of a regular blender but I haven’t tried it that way. Let me know if you use an immersion blender and how did the consistency turn out.
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