Yummy Vegan Mushroom Gravy

Yummy Vegan Mushroom Gravy

Yummy Vegan Mushroom Gravy – Wicked Healthy Style. Every couple of months, I have a GIVEAWAY on my Blog and Instagram Account to thank the people who follow me and to encourage new people to see what I am doing. I soooo appreciate your support. I love knowing this is reaching real people and may in some way be of value to them.

This year I was fortunate enough to take an online plant based professional culinary program from Rouxbe.com. One of the instructors and designers of the program is Chad Sarno. I was thinking about who I would like to partner with for my next and saw that Chad, and his brother Derek, were launching a super cool vegan cookbook, I pre-ordered mine right away; it looked good. I was right! I love this cookbook and everything about it.

Chad and his brother Derek are the authors of the Wicked Healthy Cookbook, along with David Joachim. Check it out and buy yourself a copy, its well worth the spend. https://wickedhealthyfood.com/wicked-healthy-cookbook/

Yummy Vegan Mushroom Gravy – Wicked Healthy Style – Wicked Healthy Style recipe is 100% attributed to the awesome Wicked Healthy Cookbook. Check out my review of the cookbook on my blog.

Right now let’s check out this totally yummy Yummy Mushroom Gravy – Wicked Healthy Style…

Yummy Vegan Mushroom Gravy

Yummy Vegan Mushroom Gravy – Wicked Healthy Style. The more times I have this sauce, the more I like it.

The flavours are subtle and yet definitely there. Next time, I might bump up the portions a bit on the dried mushrooms and the fresh thyme. I will also add in some sage, as I think it goes really well with the sauce and I’ve got some growing right outside my door, begging to get into the kitchen!

I’ve included a couple pictures of how we used the sauce so far. The first time we made it we had the delectable Wicked Healthy Poutine with both the mushroom and cheese sauce. Totally delightful! After that….you’ll see….let’s get busy making your sauce.

You can find dried mushrooms in most grocery stores or in an Asian market. This time I used porcini mushrooms, every mushroom would give a slightly different flavour, so have some fun.

What you will need to make your YYummy Vegan Mushroom Gravy – Wicked Healthy Style :

• 1 c raw cashews
• 1 T plant-based butter
• 1 large onion, diced

  

• 1 T minced garlic
• ¼ c dried mushroom powder (porcini, shitake, etc)
• 1 t poultry seasoning
• ½ t granulated onion
• 3 c water
• 1 russet potato, peeled and roughly chopped
• ½ t freshly ground black pepper
• 1T fresh thyme leaves
• 1 T fresh rosemary leaves
• ¾ t sea salt
• 1 c soy milk or other non dairy milk

How to make your Yummy Vegan Mushroom Gravy – Wicked Healthy Style

You are going to soak the cashews and then cook them and some other ingredients in a pan. This mixture will all get added to your blender as well as the final ingredients as per the recipe. Pretty easy to make for sure.

• Soak your raw cashews in water, preferably over night or for at least four hours. Rinse and drain just before using.
• Grind up the dried mushrooms in your coffee grinder. Experiment with different types or combinations of mushrooms.  I am adding sauteed mushrooms into the sauce tonight, we can never get enough of those delicious protein packed veggie.
• Heat a medium saucepan to medium.

  

1. Melt the vegan butter and add in the diced onion, garlic, mushroom powder, poultry seasoning, and ¼ t of the granulated onion.
2. Next add the soaked cashews, water, chopped potato, and black pepper.
3. Bring the mixture to a simmer and cook gently for about 30 minutes. Remove from heat.
4. Cool down a little and add to your blender, high speed is always best. Blend slowly and then slowly turn to high and blend to a smooth and creamy consistency. This is where a high speed blender can take a sauce over the moon in smoothness. Kids love it that way.
5. Add in your fresh spices, remaining onion powder and soy milk. Blend these ingredients into the mixture. It should pour easily and should not be runny, kind of like pancake batter. If too thick, add a bit more nut milk.
6. Taste and adjust the spices, salt and pepper as needed.

This recipe make a fairly big quantity, so I froze some of my sauce and it turned out great. When it thawed out, it did separate and when I heated it up and whisked the sauce; it returned to its creamy state.

There are so many uses for this sauce, from fries to pasta to roasted veggies and as the gravy for a hot seitan sandwich. How are you going to use it?