Vegan Vine Red Wine Mushroom Gravy

Vegan Vine Red Wine Mushroom Gravy
Staff Writer
Gravy
Thinkstock_istockphoto

Gravy

This delicious seasonal vegan recipe is from Brenda LaChance Murphy, a gourmet cook who has been entertaining for decades. As a co-owner of Clos LaChance winery, founded in 1992, she directs the daily operations of a 150-acre estate vineyard in San Martin, Calif., and the nearby Santa Cruz Mountains. Brenda frequently shows her namesake wines at local gourmet stores, talking food and wine with other enthusiasts, and creates recipes for the winery’s staff and customers. In 2011, Clos LaChance debuted The Vegan Vine, a line of wines made entirely without animal products, and Brenda began exploring vegan cuisine and vegan food and wine pairings.

 

 

8
Servings
92
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 1/2 Cups low-sodium vegetable broth, divided (use less if you would like a thicker gravy)
  • 1 Cup white onion, chopped
  • 4 cloves of garlic, finely minced
  • 8 Ounces wild mushrooms, trimmed and chopped
  • 2 Tablespoons fresh thyme, finely chopped
  • 1 Tablespoon fresh rosemary, finely chopped
  • 1/4 Cup Vegan Vine Red Blend (or other red vegan wine)
  • 2 Tablespoons reduced-sodium tmari
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons cornstarch
  • 1/4 Teaspoon ground black pepper

Directions

In a large skillet over medium-high heat, bring 1/2 cup of broth to a simmer. Add onion and garlic and cook until onion is soft and translucent, about 4-5 minutes. Stir in mushrooms, rosemary, and thyme. Cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Add remaining 3 cups broth and bring back to a simmer.

Meanwhile, in a small bowl, whisk together tamari, nutritional yeast, and cornstarch until it forms a thick paste. Slowly add to skillet, about 1 teaspoon at a time, whisking constantly until paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Finish with pepper.

Nutritional Facts

Total Fat
1g
1%
Sugar
8g
9%
Cholesterol
6mg
2%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
61mg
6%
Choline, total
9mg
2%
Fiber, total dietary
1g
4%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
50mg
7%
Selenium, Se
5µg
9%
Sodium, Na
351mg
23%
Water
132g
5%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.