Vegan Grillers With Mushroom Gravy Recipes

VEGAN MUSHROOM GRAVY

Steps:

• Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
• Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.

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.

VEGAN MUSHROOM GRAVY

Steps:

• Put the dried mushrooms in a heatproof bowl and pour over 300ml boiling water from the kettle. Leave to soak.
• Meanwhile, heat the oil in a large frying pan over a low-medium heat, and cook the onion for 10 mins until starting to turn golden. Tip in the chestnut mushrooms, add some seasoning, and cook for another 8-10 mins until softened.
• Stir in the miso paste and flour, turn up the heat and cook for a further 1-2 mins. Tip in the rehydrated mushrooms and most of their soaking liquid - leave the last few drops in the bowl, as it may contain grit. Stir well, add the stock and bring to a simmer.
• Gently simmer for 10-15 mins, until thick enough to coat the back of a spoon. Check for seasoning. If you prefer a thicker gravy, blitz with a hand blender until smooth. If you prefer a thinner gravy, strain and discard the onions and mushrooms before serving. Will keep frozen for up to three months.