How long does thanksgiving gravy [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can thanksgiving gravy [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make thanksgiving gravy [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is thanksgiving gravy [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does thanksgiving gravy [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Thanksgiving Gravy
[Vegan]

CE By: Cathy Elton

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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Sauce

Thanksgiving Gravy [Vegan]

6-8

Dairy Free

Vegan

When it comes to Thanksgiving, I’m all about the gravy. Mashed potatoes just wouldn’t be the same without it. I can make a lowfat turkey gravy, but the others at the table want the real (fat) thing, so I’ve started making a separate vegetarian gravy instead. This healthy vegan gravy... Read More

Ingredients You Need for Thanksgiving Gravy [Vegan]

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
½ cup dry marsala
2 tablespoons low-sodium tamari
3 cups vegetable stock
1/4 teaspoon ground sage
1 tablespoon nutritional yeast
½ teaspoon Dijon mustard
¼ teaspoon black pepper
¼ teaspoon salt, or to taste

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How to Prepare Thanksgiving Gravy [Vegan]

Preheat oven to 375°F
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.