Vegan sides don’t have to be boring at the Thanksgiving table. Carolyn Scott shares her favorite mushroom gravy recipe that is packed full of mouthwatering and savory fall flavors. This recipe is also easily customizable to be gluten-free by switching out just a few ingredients. Try it for your vegan Thanksgiving table this year!
Want to see how it’s done? Check out the video here!
Ingredients
- FOR MUSHROOM GRAVY
- 1/2 onion, chopped
- 1 clove garlic, diced
- 1 tablespoon vegetable oil
- 1 cup sliced mushrooms
- 2 tablespoon whole-wheat pastry flour
- 1 cup water or vegetable stock
- 1 tablespoon soy sauce
- 1/2 teaspoon molasses
- 1/4 teaspoon each: savory and thyme
- Dash of pepper
- FOR CRANBERRY CHUTNEY
- 1/2 cup water
- 1 1/4 cup sugar
- 12 oz. fresh cranberries
- 2 granny smith apples, chopped
- 1 medium onion, chopped
- 1/2 cup golden raisins
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon. cloves
- 1/4 teaspoon allspice
Preparation
- 1 FOR MUSHROOM GRAVY
- 2 In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft.
- 3 Add mushrooms and cook 5 minutes over low heat.
- 4 Stir in flour; cook over medium heat for 2 minutes.
- 5 Add water or stock, soy sauce, and molasses.
- 6 Cook, stirring, until thickened, about 3 to 4 minutes.
- 7 Season with herbs and pepper.
- 8 FOR CRANBERRY CHUTNEY
- 9 Bring the water and sugar to a boil in a sauce pot.
- 10 Boil for 2-3 minutes or until sugar is fully dissolved.
- 11 Add cranberries, apples, onion, raisins, brown sugar, vinegar, and spices.
- 12 Mix well and bring to a boil.
- 13 Reduce heat to medium and let simmer uncovered for 25-30 minutes or until super thick, stirring every few minutes.
- 14 Chill and keep up to a week.
