Vegan Grillers With Mushroom Gravy Recipes

VEGAN MUSHROOM GRAVY

Steps:

• Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
• Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
• Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
• Makes about 4 cups.
• Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.

VEGAN GRILLERS WITH MUSHROOM GRAVY

Steps:

• In a sauté pan, add the olive oil and the mushrooms first.
• Let the mushroom get color (remember color adds flavor), so do not stir them.
• After a few minutes, add the onions.
• When mushrooms & onions are brown add the flour and stir.
• Make sure to cook the flour a minute to get the raw flour taste out.
• Now, add the vegetable broth, and stir a minute, so there are not any clumps.
• Then add the garlic, salt and black pepper to taste, leaves from the thyme sprigs, bay leaf, and lemon juice.
• Turn your fire to low, add the grillers and cover.
• Let gravy and grillers simmer.
• After 10 minutes, add the parsley.
• Simmer a few more minutes until grillers are done.