Vegan Mushroom Gravy
Source: Kimberly Snyder, Better Vegan  Category: Vegan Sauces and Condiments
Prep Time: 10 min  Cook time: 45 min  Total Time: 55 min  Serves 4-6
About this recipe
Rich and satisfying, this gravy is a perfect addition to your vegan Thanksgiving dinner. It goes well with stuffed roasted squashes and cauliflower mash or mashed potatoes. Full of earthy mushroom flavor, it is a great alternative to traditional fat and flour based sauces. Besides, mushrooms contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
Ingredients:

2 Tbsp. coconut oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil)

1 cup diced yellow onion

2 medium cloves garlic, peeled and minced

1 pound baby bella (cremini) mushrooms, thinly sliced

2 cups vegetable broth or filtered water

3 Tbsp. organic gluten-free tamari (I use SAN-J -TAMARI-REDUCED SODIUM [Gluten Free] (Organic)

3/4 tsp. minced fresh thyme

2 Tbsp. arrowroot starch or tapioca starch (I use Bob's Red Mill Arrowroot Starch/Flour)

1/4 cup + unsweetened coconut milk (I use Thai Kitchen Organic Unsweetened Coconut Milk)

Pink Himalayan salt to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Black pepper to taste

Instructions:

1. Prepare the ingredients.

2. Heat the coconut oil in a medium saucepan over medium-high heat. Add the onions and garlic and saute, stirring frequently, for about 4 minutes, or until the onions are lightly brown. Stir in the mushrooms and saute for 5 minutes more, or until the mushrooms are tender.

3. Next, add the vegetable broth, tamari and thyme to the mushroom-onion mixture. Bring the mixture to a boil over medium heat.

4. Lower the heat to medium-low and simmer, covered, stirring occasionally, until it thickens, about 25 minutes.

5. Stir in the arrowroot starch and cook the sauce, stirring frequently, for another 5 minutes. Transfer the sauce to a blender and puree until smooth.

6. Return to pot over medium-low heat, add coconut milk and season with salt and pepper. If the gravy is too thick, add some more coconut milk or vegetable broth, until the desired consistency is achieved. Serve immediately.

Notes:
Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Equipment needed:
Serving suggestion:
Serve this cauliflower mash, roasted squash or roasted vegetables.

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