Vegan, Gluten Free Mushroom Gravy

Vegan, Gluten Free Mushroom Gravy

This hearty and savory mushroom gravy holds its own against it’s meaty counterparts. Arrowroot powder substitutes flour in this recipe and also makes it safe to eat for anyone with a gluten intolerance or gluten allergies. Cornstarch would also be a great alternative if you can’t find arrowroot powder. So vegans and the gluten intolerant, don’t spend another holiday meal suffering through dry mashed potatoes! Smother them with this gravy that both meat eaters and vegans alike will love! Makes 2 cups of gravy.

What you will need:
medium to large pot
10 oz of your favorite mix of mushrooms (I used crimini and shiitake), sliced or chopped. If using shiitake or oyster mushrooms, remove the stems as well.
1/2 of an onion, finely chopped
3 cloves of garlic, minced
4 tbs earth balance buttery spread
1 1/2c vegetable stock
1/2c almond milk
3 tbs arrowroot powder
1/4c nutritional yeast
2 tbs Bragg’s liquid amino acids
1 tbs Italian seasoning
a twist or two of the lemon pepper grinder (if you don’t have this ingredient, that’s ok)
fresh sprig of rosemary
liquid smoke

In a pot over medium heat, melt earth balance buttery spread. Add your sliced mushrooms and onions and continue to cook on medium heat for about 5 minutes or until mushrooms start to reduce and release some of their liquid. Add your minced garlic and continue to cook for another minute. Add your vegetable stock. Turn the heat on high and let the gravy start to boil. While continually stirring, slowly add the arrowroot powder, making sure to not let it stick and clump together. Once the powder is mixed in, turn down the heat and continue to stir. Add the almond milk, nutritional yeast, Italian seasoning, Bragg’s, lemon pepper, rosemary and a couple of drops of liquid smoke and stir until all ingredients are combined. Serve over mashed potatoes or any other part of your holiday dinner.

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