Gravy. Thanksgiving is not complete without it. It goes on the dressing, the potatoes, the turkey (if you have it) and it typically made from the drippings of the bird. This was a new thing of for me and I’m so happy with how it turned out. Let me show you how.
Start by heating a cast iron pan and melting the non-dairy butter. Add the shallot and cook until translucent. Next, add the mushrooms and cook down until softened.
Next, add the vegetable base to the warm water and stir until dissolved.
Next, add the tamari, and flour. Add the flour one tablespoon at a time and stir for thickness. Depending on how thick you like your gravy will determine how much flour you add. Taste for seasoning. If all is good (it should be), pour that bad boy in a serving dish and serve.
- 1 tablespoon earth balance or other non-dairy butter
- 1 medium shallot
- 2 cups baby bella mushrooms, sliced
- 2 cups water
- 2 tablespoons vegetable base
- 3 tablespoons flour
- 1 tablespoon tamari
- Heat the butter in a cast iron pan.
- Peel and dice the shallot and add to the pan. Sweat until translucent.
- Add the mushrooms to the pan and cook down until they get soft and the water starts to come out of them.
- While the mushrooms are cooking down, prepare the vegetable base. Take 2 cups of warm water and mix the vegetable base into the water to form a broth. Once the mushrooms are soft, add the vegetable broth to the pan. Stir.
- Add the tamari and then the flour one tablespoon at a time until the desired thickness is reached.