Thanksgiving is centered around the turkey. And the sides are…well, pushed the side. And this year, the sides are going to outshadow the main course. It’s my first thanksgiving being completely vegan. I’ve pretty much joined in on my brother’s plant-based Thanksgiving for the past 3 years, but this year feels different.
And this year, I’ve got a theme. I have been OBSESSED with everything mushroom lately, so I wanted to do a three part recipe series that featured my favorite mushroom-based Thanksgiving recipes.
Gravy is underrated. It’s an afterthought that made from the leftovers of all the good stuff that you made earlier. But I made a very fresh mushroom gravy that you are going to want to put on absolutely everything (so get ready, and make a lot of it)
Description: Mushroom Gravy
Diet: Vegan, Gluten-Free, Nut-free
Ways to make low-waste: Buy fresh veggies (not in packages). Buy Better than Bullion instead of large cartons of Veggie Stock. Buy nutritional yeast and corn starch in bulk.
Recipes makes: 20 servings
Prep time: 10 minutes
Cook Time: 30 minutes
Put-Together-Time: 0 minute
Total time: 40 minutes
10 medium- sized mushrooms
Veggie stock made from Better Than Bullion
Zatural Pink Himalayan Sea Salt
1/4 cup corn starch
Saute mushrooms with rosemary and powdered sage
Once cooked down, add water, Veggie Better Than Bullion, Nutritional yeast, Zatural Pink Himalayan Sea Salt and pepper.
Add corn starch, and let gravy simmer for 30 minutes.
Store in glass pickle jar.
Boil and mash potatoes.
Top with mushroom gravy.
Your full-time plant-eater and the gal that’s going to put this gravy on everything but the pumpkin pie,