Make This: Crowd-Pleasing Vegan Mushroom Gravy
Isn’t everything better with gravy? According to Lulu’s Local Eatery owners Lauren Loomis (a.k.a Lulu) and Robert Tucker, gravy usually makes the meal when it comes to holiday cooking, and we couldn’t agree more. We’ve got a recipe for their plant-based, gluten-free mushroom gravy that will rival the richness and consistency of any meat-based version. And bonus: it’s good for you, too.
Plan on making this Vegan Mushroom Gravy for your holiday dinner table this year to make everyone happy.
Makes about 2 cups:
3 Tbsp. olive oil
5 peeled shallots, finely chopped
1 lb. cremini mushrooms, sliced
1 Tbsp. fresh rosemary, finely chopped
1/4 cup dry white wine
1 1/3 cup water
2/3 cup Tamari (to make it gluten-free)
4 cloves garlic, minced
1 tsp grated fresh ginger
2 Tbsp. cornstarch
1/3 cup plain, unsweetened almond milk
2 Tbsp. fresh chives, finely chopped
• Make your tamari mixture:
Whisk together the water, tamari, garlic and ginger and set aside.
• Make your cornstarch mixture:
Whisk together the cornstarch and almond milk and set aside.
• To make the gravy:
In a saucepan, sauté shallots in olive oil until lightly browned. Add mushrooms and rosemary and sauté 4-5 minutes or until liquid is released and the mushrooms turn brown. Add the tamari mixture and the white wine and let simmer for 2-3 minutes or until slightly reduced. Add the cornstarch mixture and stir until thickened. Sprinkle the chives in and stir. Save some chives and put them on top for garnish if you wish. Remove from heat and serve—in a gravy boat, obviously.
Loomis and Tucker like to use it in place of traditional gravy—on mashed potatoes, stuffing, pretty much anything. “Growing up in Minnesota, the holidays were all about comfort food,” Loomis says. “And what makes comfort food even more ‘comfort-foody’? Gravy!”
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Need more holiday recipes? Check out our go-to for brunch: baked French toast.