Vegan Thanksgiving Gravy

By andreajayros

Ingredients

• 6 medium shallots, unpeeled
• 4-6 cloves garlic, unpeeled
• 3 tablespoons + 1 teaspoon olive oil
• 4 ounces cremini (a.k.a. baby bella) mushrooms, thinly sliced
• 1 teaspoon fresh thyme
• 3 tablespoons all purpose flour
• 1/2 cup dry marsala
• 2 tablespoons low-sodium tamari
• 3 cups vegetable stock
• 1/4 teaspoon ground sage
• 1 tablespoon nutritional yeast
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or to taste

Details

Servings 6
Adapted from onegreenplanet.org

Preparation

Step 1

Preheat oven to 375.

Toss the shallots and garlic with a teaspoon of oil and place in a baking dish.

Cover with foil and roast for 40 minutes.

Remove garlic, but if shallots are not completely soft, roast for another 15 minutes.

Remove from pan and allow to cool, then squeeze the soft insides out of the skin into a food processor.

Deglaze the roasting pan with a tablespoon of water or additional marsala and add to the food processor.

Puree until smooth.

In a large skillet, heat the remaining olive oil over medium heat.

Saute mushrooms and thyme until mushrooms are very soft, about 5 minutes.

Stir in the flour and cook, stirring, for 3 minutes.

Add the marsala and mix well, then whisk in the vegetable broth.

Add remaining ingredients, including the pureed shallots and garlic.

Bring to a boil, then reduce heat and simmer for 10 minutes.

Adjust seasoning to taste.