Vegan Mushroom Sausage Gravy (Gluten-Free & Oil-Free)

Steps

Prepare Broth and TVP

1. 1

   If starting with vegetable bouillon cubes, dissolve them in 4 cups of warm or hot water to create broth. This broth will be used in divided portions throughout the recipe.

2. 2

   Place the TVP in a small bowl and cover it with 1 cup of the prepared broth. Let it soak for 5 to 15 minutes to hydrate.

   Start 15-minute timer
3. 3

   Transfer the hydrated TVP to a mesh strainer. Use a silicone spatula or the back of a large spoon to squeeze out and discard as much excess liquid as possible. Set the strained TVP aside.

Create Flavor Slurry

4. 4

   Prepare the thickening flavor slurry by placing the white wine, oat flour (or arrowroot/cornstarch), nutritional yeast, red miso, quartered garlic, and shiitake mushroom powder in a blender.

5. 5

   Process the blender mixture until it is completely smooth and creamy. Set this slurry aside.

Sauté Aromatics and TVP

6. 6

   Measure out 1 cup of vegetable broth to use for oil-free sautéing and keep it near the stove.

7. 7

   Place a deep skillet or medium-large pot over high heat. Add approximately 2 tablespoons of broth and bring to a rolling boil.

8. 8

   Lower the heat to medium-high and add the chopped shallots. Sauté for 5 to 7 minutes until translucent, adding very small amounts of broth (a teaspoon or two at a time) only as needed to prevent sticking.

   Start 7-minute timer
9. 9

   Add the sliced mushrooms to the shallots and continue to sauté for another 7 minutes or until the mushrooms have released most of their water, continuing to add small amounts of broth as needed.

   Start 7-minute timer
10. 10

    Add the strained TVP, dried sage, dried thyme, and ground fennel to the skillet. Sauté for 1 to 2 more minutes to combine flavors.

11. 11

    Remove the skillet from the heat. If you are using the same pot to make the gravy base, transfer the mushroom mixture to a separate bowl and set aside.

Thicken and Finalize Gravy

12. 12

    In a pot over medium heat, combine 2 cups of broth and the plant milk. Bring the mixture to a gentle simmer.

13. 13

    Slowly pour the flavor slurry into the simmering liquid while whisking constantly for 2 to 3 minutes to prevent clumping.

    Start 3-minute timer
14. 14

    Reduce the heat to medium-low and continue to simmer for another 2 to 3 minutes until the gravy has thickened, then turn off the heat.

    Start 3-minute timer
15. 15

    Stir the shallot, mushroom, and TVP mixture into the thickened gravy. Season with salt and pepper to taste and serve immediately.