Rosemary Mushroom Gravy aka Liquid Divinity (vegan)

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So, first off I am not a vegan. I am actively trying to eat way less meat and have in the past year dramatically cleaned up my diet (LOTS of veggies!) This from a gal who, just a little over a year ago smoked hella weed, slept in ’til late afternoon and ate about one meal a day, AND that meal was usually Taco Bell or Pizza Hut (I know, I was gross). I actually prefer vegan cooking and baking, at least when it comes to trying new recipes for the blog. Honestly, it’s more fun for me. It’s more of a challenge. I feel that vegan recipes require a lot more creativity and experimentation. Most of us know that a slab of bacon will flavor all kinds of recipes and that butter makes baked stuff fluffy, but making things delicious without meat is an art form and I feel more accomplished when I pull something off. When I eat meat at home I usually just have protein plus a salad. It’s not that exciting. When my official taste-tester who is basically a carnivore goes nutso after something veggie or vegan that i’ve made, I’m like: oh hell yeah!

So anyway, the holidays are coming up (oh hell yeah!) which makes the kitchen a much more exciting place. One thing I have been wanting to make is a homemade, from scratch gravy. I will be the first to admit, I usually just buy the gravy in a can. I’ve always been way more into making the fancy side dishes, or focusing on a perfect turkey, I didn’t want to waste time making boring ol’ gravy. My desire to make one only really started during a recent trip to Colorado where I had the best biscuits and gravy of my whole damn life (thanks Over Easy, Colorado Springs), and I decided I wanted to see if I could make a vegan biscuits and gravy that hopefully wasn’t gross.

I am very proud of how this gravy came out and it was even better and thicker the next day (when I actually used it for biscuits and gravy). The first day I used it on mashed potatoes. My taste-tester called it “liquid divinity” which I dug.

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This was my first test run and I learned a lot about what I would do better next time, which i’ve included in the intructions. For example I mixed in the flour in solo without blending with a little cool water first. Which equaled lumpy gravy.  Soooooo, here’s what to do:

2 cups *lightly* sliced white mushrooms

1 onion well chopped

3 cloves garlic, chopped

2-3 tablespoons fresh rosemary, lightly chopped

1/4 cup Chardonnay

1 tablespoon olive oil

3 cups organic vegetable broth

3 tablespoons organic all purpose flour

3 tablespoons non-dairy butter

3 tablespoons water

salt & pepper to taste

 

In a large skillet, on medium heat lightly brown the onions, garlic and mushrooms. Add fresh rosemary last.

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Pour in the Chardonnay and let simmer for 10 minutes. Add vegetable broth and let simmer for 10 more minutes.

In a separate bowl combine the flour and water (should be a thin paste). Add the flour paste and butter to the mushroom mixture and stir for about 5 more minutes. I put a lid on the skillet and let it sit off the heat a while to thicken.

For the vegan biscuits I used this recipe from Minimalist Baker. I love her. http://minimalistbaker.com/the-best-damn-vegan-biscuits/

My taste-tester had the brilliant idea to put the leftover gravy in a mason jar to store in the fridge. It’s times like these when you know exactly why you chose your friends.

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Like I mentioned, it’s even better and thicker the next day. Use it on everything. Everything. Not ice-cream though.

xoxoxo

KA

 

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