Vegan Grillers With Mushroom Gravy Food

VEGAN MUSHROOM GRAVY

Steps:

• In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
• Add 1/4 cup of the broth to the pan to prevent onion from burning.
• Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
• Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
• Add wine and cook 1 minute, stirring constantly.
• Stir in remaining 2 cups broth and bring to a simmer.
• Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
• Add mixture to the skillet, whisking constantly to make sure paste dissolves.
• Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.

VEGAN MUSHROOM GRAVY

Steps:

• Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
• Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
• Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
• Makes about 4 cups.
• Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.

VEGAN MUSHROOM GRAVY

Steps:

• Set a 12-inch skillet over medium-low heat. Add olive oil and vegan butter. When the butter has melted, add the shallot, mushrooms, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Saute shallot and mushroom, stirring occasionally, until tender and the moisture has cooked off, 10-15 minutes.
• Add sherry and cook, stirring, until the liquid has cooked off, about 1 minute.
• Add flour. Cook, stirring frequently, for three minutes.
• Slowly pour in the vegetable broth while stirring. Add the thyme and soy sauce or Tamari. Bring to a low boil and let cook until thickened, 3-4 minutes. The gravy might seem a little thin at first, but it will thicken up as it sits and cools. If your gravy seems too thick, you can stir in a bit of broth.
• Taste and add more salt and pepper if you like.
• Serve immediately or let cool and refrigerate or freeze until it's time to serve. Gravy can be warmed over low heat on the stovetop. You may wish to add a bit of broth when reheating to thin it out.

VEGAN GRAVY

Steps:

• Position an oven rack in the highest position, and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
• Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup; use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
• To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat. Add the sage leaves, and cook until fried and crispy, about 2 minutes; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes
• Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.

VEGAN MUSHROOM GRAVY

Steps:

• Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
• Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

VEGAN GRAVY

Steps:

• Heat coconut oil in large saucepan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes, stir in the garlic and let brown for another 5 minutes.
• Meanwhile, in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2 to 3 minutes until thickened and then set aside.
• Go back to your browned mushroom pan and gradually add in low-sodium vegetable stock. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat.
• Whisk in onion powder, low-sodium soy sauce/tamari, and molasses. Then slowly incorporate the water, about a 1/4 cup at a time, until the desired consistency is achieved.

AMAZING VEGAN MUSHROOM GRAVY

Steps:

• In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.
• In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast. Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.
• If desired, the gravy can pureed either in a food processor or with an immersion blender.

VEGAN GRILLERS WITH MUSHROOM GRAVY

Steps:

• In a sauté pan, add the olive oil and the mushrooms first.
• Let the mushroom get color (remember color adds flavor), so do not stir them.
• After a few minutes, add the onions.
• When mushrooms & onions are brown add the flour and stir.
• Make sure to cook the flour a minute to get the raw flour taste out.
• Now, add the vegetable broth, and stir a minute, so there are not any clumps.
• Then add the garlic, salt and black pepper to taste, leaves from the thyme sprigs, bay leaf, and lemon juice.
• Turn your fire to low, add the grillers and cover.
• Let gravy and grillers simmer.
• After 10 minutes, add the parsley.
• Simmer a few more minutes until grillers are done.