Serves 6-8 as a hearty topping portion

Sometimes, finding substitutes for "traditional" holiday meals can be difficult! In the case of gravy, I actually prefer this one over the animal-based gravies that I grew up on!  It took quite some time to perfect, but was SO worth it.  This version is creamy, chunky, and savory. Use it to top all of your Thanksgiving favorites!  Tofurky, mashed potatoes, baked potatoes, stuffing...you name it.

Savory Mushroom Gravy on top of an oven-baked potato - the perfect combo.

Savory Mushroom Gravy on top of an oven-baked potato - the perfect combo.

Note: "Earth Balance" brand is the dairy-free butter that I used -- if you've never bought it before and don't know where to find it, check your local Kroger, Von's, Wal-Mart, etc.  You may be pleasantly surprised to find that it's been there all along!

INGREDIENTS

¼ cup dairy-free butter
1 cup celery, diced (about 2 stalks)
1 cup white onion, diced (about 1 small onion)
1 package sliced white mushrooms (8 oz package)
3 large cloves of garlic, minced
½ tsp salt, or to taste
¼ cup flour
2 TBS Nutritional Yeast Flakes
3 cups vegetable broth
2 TBS vegan Worcestershire sauce (Amy's makes an excellent fish-free version!)
½ TBS dried parsley
Pinch of cayenne pepper
½ tsp black pepper
½ tsp white pepper

GLUTEN-FREE TIP: To make this gluten-free, sub rice flour for wheat flour!  Start with 2 TBS, and add another 1-2 TBS as needed to thicken up your gravy!  Typically, you need less rice flour than wheat flour (about ½ as much) for this type of dish.  But it’s your meal – make it personal!

INSTRUCTIONS:

Dump the veggies on top of the melted butter, then stir and enjoy the aroma!
  1. Melt butter in a medium pot on medium heat, then add onion, mushrooms, celery, and salt.  Simmer for about 5 minutes and then add garlic.  
  2. Continue to cook the veggies until the liquid in the pan is nearly gone (about 10 more minutes).  Then, add the flour!  
  3. Allow the flour and veggie mixture to roast for another 1-2 minutes, stirring continuously with a flat-bottomed spoon to make sure that nothing sticks to the bottom of the pan.
  4. Once flour begins to smell “roasty,” add veggie stock and remaining ingredients.
  5. Return to a boil, and then reduce heat to medium-low and simmer lightly until the gravy thickens up (25-35 minutes).  Don’t forget to stir every now and then to keep the bottom from burning!
  6. Allow to cool slightly (the gravy will continue to thicken) and then slather your vegan feast with gravy!

Tip: Top with freshly-cracked black pepper for flavor and presentation!

I hope you enjoy this recipe, and please let me know how it turned out by tagging me (@krimseys) on Insta, Facebook, and/or Twitter!