Vegan Mushroom and Herb Gravy
6 large servings (about 2 cups)
2 tablespoons vegan margarine
1/2 a medium onion, diced
4 cloves garlic, minced
10 white mushrooms, diced (about 2 cups)
2 tablespoons flour
2 cups vegetable broth (cut with a little water if your broth is very salty)
1 tablespoon soy sauce (to add a deeper brown color)
1 sprig rosemary, stemmed
15 sage leaves, chopped
2 teaspoons Caesar Rim spice (optional but awesome; if omitting, just add a little more salt)
Lots of fresh-ground pepper
1. In a medium saucepan, heat the margarine over medium-low heat. Saute the onion and garlic until translucent and fragrant, about 7 minutes. Add the mushrooms and saute another 7 minutes or so, until the mushrooms start to brown. Add the flour, stirring frequently, and cook for about 10 minutes, until the flour browns. Slowly add the vegetable broth while stirring (to avoid clumping) and turn up the heat to medium-high. Bring to a gentle boil to thicken. Stir in soy sauce, rosemary, sage, Caesar Rim spice and pepper. Heat it for a couple minutes longer to allow the flavors to combine. Adjust liquid to preferred texture if necessary.
You want your gravy to be just a little on the salty side, since it’s usually served with bland foods like potatoes, but you can alter it to your own taste.
Proceed to slather potato mountains, Tofurky, or life itself with gravy, and enjoy! It’s really great with fries and melted vegan mozza, too, like we did here – poutine is another one of those foods that I didn’t get into until I started making vegan gravy, but it’s ridiculously awesome. And apparently quite Canadian.
Tonight I’m having a going away party with some friends – nothing says “I’m leaving the country” like a private karaoke room. Hope you guys have a great Saturday!