You'll want to cover everything on your plate with this fantastic, meat-free gravy! Nutritious, vegan, gluten-free, and fat-free. Adapted from Vegetarian Times.
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Condiment
Cuisine: Thanksgiving
Serves: 4 cups
Ingredients
1 cup diced red onion
1 cup diced celery
1 cup diced carrots
¾ cup russet potato, diced (1 small potato)
½ cup frozen corn
2 T. minced garlic
2 fresh thyme sprigs
2 fresh sage leaves
2 cups mushroom broth
3 T. nutritional yeast
2 T. white miso paste
2 T. reduced sodium tamari sauce
½ lb. white or crimini mushrooms, sliced
Instructions
Heat a splash of water in large saucepan over medium heat. Add red onion and cook until translucent, about 5-7 minutes. Stir in celery and carrots, and cook 7-10 more minutes until tender. Add potato and corn and cook roughly 5 minutes, or until most of the liquid has evaporated. Add garlic, thyme, and sage, and cook one minute.
Stir in broth, nutritional yeast, miso, and tamari, and bring to a boil. Reduce heat to medium-low and simmer 20-25 minutes.
Meanwhile, heat another splash of water in a skillet over medium heat. Add mushrooms and cook until all the liquid has evaporated.
Combine mushrooms and broth mixture in a blender until smooth. Season with salt and pepper, if desired.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/11/17/apple-sage-dressing-with-miso-mushroom-gravy/