Believe it or not, I eat meat, like all the time. But I know that I could partake in more meatless Mondays because our planet, and bodies, could desperately use a shift in the way we eat everyday. Being a food blogger means that I need to make mouth-watering meals, which means I need to eat EVERYTHING I make (sometimes multiple times) to ensure I only write recipes I really feel are worthy of a blog post. The more decadent food I make, the more I eat it, hence the slight bulge that I’m trying to suck in right now as though you are watching me. My remedy for this is to create healthier versions of my favorite holiday recipes that I can bring along to any celebration to ensure that I am still indulging in whatever I want, but will allow me to fit in my pants come January.
I don’t think any holiday table can be complete without luscious, rich gravy. Without the drippings of a turkey or roast, gravy just isn’t, well gravy….UNTIL NOW!! I have come up with a recipe that is packed with MUSHROOM UMAMI flavor that REALLY DELIVERS the essential gravy goodness you crave for Thanksgiving. I can say without hesitation, that this vegan mushroom gravy will satisfy any meat-lover and can be slathered atop stuffing, vegetables, potatoes, your forearm, you name it!
Baby portobellos, oyster, and dried porcini mushrooms come together to add that oomph of flavor that a vegan gravy needs. Fresh rosemary, white wine, soy sauce (or gluten free tamari), garlic, and the broth from the porcini mushrooms enhance and deepen the sauce. Lastly, creamy cashew sauce adds the component of creaminess and yet another layer of flavor. It takes just seconds to put together the cashew cream, and a few minutes to chop the garlic, onions, and mushrooms. And VOILA, you will have a lick-your-plate-good sauce in no time!
To make the creamy cashew sauce, soak your cashews for up to 30 minutes to soften. In a small saucepan heat some vegetable broth and soak the dried porcini mushrooms. Rinse and drain the cashews and place them in the blender. STRAIN and RESERVE the liquid from the porcinis and add it to the blender. Chop and set aside the softened porcinis. Blend the cashews in a blender with the porcini broth, lemon, apple cider vinegar, and salt until nice and smooth. You might need to add up to 1/4 cup more vegetable broth. Set aside. While the porcinis and cashews are soaking, chop the mushrooms, red onion, rosemary, and garlic.
In a large sauté pan over medium heat, cook the onions and rosemary in olive oil until softened, about two minutes. Add the garlic with the porcinis, oyster, baby bello mushrooms, and garlic and saute for two minutes. Add the soy sauce or tamari and simmer for 10 minutes to allow the mushrooms to release their water and soften. Deglaze the pan with white wine and simmer until the alcohol is reduced about 1-2 minutes. Add the rest of the vegetable broth and cashew cream and stir to combine. Season with a dash of white pepper and more salt if necessary. Simmer to thicken, about 2 minutes.
Bon Appetit Ya’ll,
Vegan Mushroom Gravy
- 16 oz baby portobellos or 8 oz. if you want a more brothy texture
- 1/2 oz . dried porcini mushrooms
- 3.5 oz oyster or shitake mushrooms
- 3 Tbsp . olive oil
- 2 Tbsp . tamari or soy sauce
- 1 clove garlic chopped
- 1/2 cup red onion diced
- 2 1/4-2 1/2 cups vegetable broth
- 1/4 cup white wine
- 1 tsp . fresh rosemary chopped
- dash of white pepper
- 1/2 cup cashews
- 3 tsp . apple cider vinegar
- 1 tsp . lemon juice
For the Cashew Cream:
Soak the cashews for 30 minutes to soften. Rinse and drain the cashews and place in a blender.
While the cashews are soaking, place the dried porcinis in a small saucepan with 3/4 cup vegetable broth and heat on medium-low heat to soften for a few minutes.
RESERVE and STRAIN the broth from the porcinis and add it to the blender. Chop the porcinis and set aside.
Add the lemon, apple cider vinegar, and salt to the blender and puree until smooth. You might need to add up to 1/4 cup more vegetable broth to make it smooth. Set aside the cashew cream.
While the cashews are soaking, chop the mushrooms, onion, garlic, and rosemary.
In a large sauté pan over medium heat, sauté the red onion and rosemary until soft, about 2 minutes. Add mushrooms and garlic and sauté for 1 minute.
Add 1 Tbsp. soy sauce or tamari and simmer for about 10 minutes to allow the juices to release and develop the flavor. Deglaze with white wine and cook for about 1 minute until it;s reduced.
Add the cashew cream, 1 more Tbsp. tamari or soy sauce, and 1 and a 1/2 cup of vegetable broth and stir to combine. Season with a dash of white pepper. Season with more salt if needed.
Let simmer for up to one minute until the sauce comes together.