Mushroom Gravy (Vegan, Oil-free, & Gluten free)
Gravy may be one of my favorite parts of the fall and winter season, but you can enjoy this gravy year round. It's super easy to make and delicious. Serve with mashed potatoes or anything you desire.
16 oz baby portobello mushrooms, cleaned thinly sliced
1 large yellow onion, finely diced
4-6 cloves of garlic, minced
15 oz can of great northern beans, drained and rinsed
1/2 cup low sodium vegetable broth
2 tbsp tamari (I used low sodium)
1 tsp garlic powder
1 tsp onion powder
2 tbsp nutritional yeast
1/2-1 tsp dry thyme
Salt and pepper to taste
Add your beans, vegetable broth, and your spices except for the thyme. Blend until smooth.
Heat a large skillet to a medium heat, then add your onions. Stirring occasionally until translucent. Add a splash of water as needed if it starts to stick. Add your garlic and stir occasionally until fragrant.
Add your mushrooms and tamari. Stirring occasionally, allow to cook until the mushrooms are soft. Add your blended white beans, thyme, and mix well. Allow to heat through. If you would like your gravy to be thinner you can add additional vegetable broth.
Season with salt and pepper before serving.