Gravy is usually made from what drips off a roasting animal. Yal makes it from mushrooms instead. Browned slowly, they give the same deep, savory taste, umami, that the drippings give, without the animal.
Pour it over roasted vegetables, mashed potatoes, rice, or a plant-based burger.
The Recipe
Ingredients
- 225g of brown mushrooms sliced
- 4 Tbsp plant-based butter
- 4 Tbsp all-purpose flour
- 1 Tbsp corn-flour
- 2 cups vegetable stock
- 2 Tbsp apple cider vinegar
- ½ Tbsp soy sauce
- ¼ cup red wine or red wine vinegar
- 2 Tbsp hoisin sauce
Instructions
- Heat the plant-based butter in a large skillet or medium pot over medium heat. Once it begins bubbling, add the mushrooms and cook for 7 to 10 minutes, stirring occasionally, until they’re browned and tender. Lower the heat if the butter starts to smoke.
- Sprinkle the flour and the corn flour over the mushrooms and stir well to distribute it evenly. Continue cooking for about 3 minutes, stirring occasionally, until the flour turns a golden brown.
- Pour in the red wine (or red wine vinegar)
- Slowly pour in the stock, stirring constantly in a circular motion, then add the apple cider vinegar, soy sauce, and hoisin sauce and stir again.
- Reduce the heat to low and simmer until the gravy reaches your preferred consistency, stirring occasionally and scraping any lumps from the edges or bottom of the pot.
Nutritional Information
Per Batch (~650 g)
Calories: ~620 kcal
Protein: ~10 g
Fat: ~42 g
Carbohydrates: ~56 g
Fiber: ~5 g
Calcium: ~40 mg
Iron: ~2 mg
Vitamin E: ~3.5 mg
Magnesium: ~30 mg
Per Serving (2 Tbsp | ~30 g)
Calories: ~29 kcal
Protein: ~0.5 g
Fat: ~1.9 g
Carbohydrates: ~2.6 g
Fiber: ~0.2 g
Calcium: ~2 mg
Iron: ~0.1 mg
Vitamin E: ~0.16 mg
Magnesium: ~1.4 mg
