Yumblr in my Tumblr

I may have posted this recipe last Thanksgiving, but it’s just that good. Since going veg, I haven’t really missed meat. When it comes to Thanksgiving food, I can do without the turkey but the gravy! THE GRAVY! I just can’t help but to cover everything in it. Knowing that I could not live without it, I tracked down a veg-friendly gravy recipe. And here it is!

Ingredients

- 3/4 cups mushrooms, chopped
- 1 yellow onion, finely chopped
- 1-2 cloves of garlic, finely chopped
-about 1/2-1 inch of fresh ginger, finely chopped
-1/4 cup Earth Balance
-2 1/2 c vegetable broth
-2 tbsp Braggs Liquid Amnios
-1/4 cup flour
-seasonings, in order of most to least (/to taste) : sage, marjoram, white pepper, nutmeg, and parsley

Instructions:

-If you don’t have canned or cartoned vegetable broth on hand, boil 2 1/2 cups of water (or a little more to account for evaporation) and toss 1 vegetable bouin cube in there.

-In a medium sauce pan, melt the Earth Balance. Once melted, add mushrooms, onion, garlic, and ginger. Cook on a medium heat until mushrooms are tenders and onions, garlic, and ginger are translucent. The mixture should have a creamy consistency.

-Add the veg broth, Braggs Liquid Amnios, and seasoning (to taste). Stir until everything is evenly mixed.

-Turn heat to low. Gradually add flour while stir with a whisk. DO NOT STOP STIRRING. That flour will not hesitate to clump up and make your life hell.

-If the gravy is thinner than you’d like, add a little bit more flour. However, the gravy will thicken up a bit as it cools.

-Put that shit on everything and ENJOY!

(Maybe next year, a vegan and gluten-free gravy recipe. Do you already have one? Let us know!)