The Only Vegan Gravy You Need
This vegan gravy features potatoes which create a surprisingly gravy-like texture! It will be a huge hit among veggies and meat eaters alike.
1 tbsp olive oil
1 medium yellow onion, chopped
4 oz cremini mushrooms
3 cloves garlic, minced
1 tsp minced fresh sage (thyme works too)
½ tsp black pepper
¾ tsp salt
1 Yukon gold potato (4-6 oz), chopped
2 tbsp tamari (or soy sauce if not gluten free)
1 cup vegetable broth
Heat the olive oil in a large skillet over medium heat. Add onion and sauté until it begins to soften, about 5 minutes.
Add the mushrooms, garlic, sage, salt, and pepper to your skillet and stir until fragrant, about 1 minute.
Add in the potato, tamari, and broth. Bring to a boil. Once boiling, reduce heat and simmer, covered, until potatoes are fork tender, about 8 minutes (the smaller you chop potatoes, the faster they cook).
When potatoes are cooked, transfer the contents of your skillet to a high-speed blender or food processor. Blend until smooth and creamy. Transfer
to a gravy boat for serving.
Yield: 6 servings