vegan gluten-free mushroom gravy
This recipe is super rich, and full of mushroom-umami flavors that will be an incredible alternative for a turkey or meat-based gravy. it is also gluten-free, and you wouldn't know it!
Ingredients
- 2 cups mixed mushrooms
- 3 tbsp olive oil
- 2 tsp pepper
- 1 clove garlic chopped
- 1 medium shallot
- 2 tbsp chopped fresh tarragon
- 2 cups vegan mushroom broth (gluten free)
- 1/2 cup dry white wine
- 1 tbsp soy sauce (gluten free)
- 1/4 cup water mixed with 3 tbsp rice flour
- 1/4 cup cococut milk/cream
Instructions
- Chop up your mixed mushrooms, this can be whatever size you prefer. I like to leave them pretty course to keep the mushroom texture in the gravy.
- Add the olive oil, garlic and shallot to a non-stick pan and cook on medium heat for 5 minutes.
- Add in the mixed mushrooms, and saute until tender
- Add in chopped taragon, and dry white wine and boil for 3 minutes
- Add in stock, and water rice flour mixture. Bring to a boil while whisking mixture, cook until gravy becomes a thick and coats spoon
- Add in soy sauce, and coconut milk/cream, whisk to mix.
- Add in pepper and salt if needed/to taste