Mmmm Mmmm Mmmm! That is what I have to say about this. Chef Yvonne Ardestani you never cease to amaze me.
When Yvonne had shared the recipe with me, I was so intrigued by the ingredient port. I had no idea what it was, and ended up actually having to look it up on google. Props to Yvonne and her fancy shmancy ingredients and chef skills, because this was the bomb! I had made my own variations of vegan mushroom gravy in the past, but I have never made it like this. And surprisingly, this was so simple to make! All of the herbs merry so well with each other and add that umph in this gravy that separates it from the rest.
Use this to top some Garlicky Cauliflower Purée and voila, you have the perfect side dish for your next Vegan Thanksgiving celebration! This recipe can also be made one day in advance! I suggest you do so to save you some time during your holiday prep!
I have teamed up with vegan chef Yvonne Ardestani to bring to all of my readers 13 new recipe for a Vegan and Gluten-free Sweet Eceletic Thanksgiving Celebration! I’m crossing my fingers that a recipe of ours makes it to your list!
Make sure you tag us on Instagram @sweetsimplevegan @yvonne_deliciously_vegan or tweet @sweetsimpleveg @yvonnemrod and hashtag #SweetEclecticThanksgiving if you recreate any of our recipes! We would love to see your photos and thanksgiving feasts!Print
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 6-8
- 10 oz. crimini mushrooms, sliced
- 1 cup sweet onion, chopped
- 2 ½ cup vegetable stock
- 3 cloves garlic, minced
- 2 Tbsp port
- 1 Tbsp arrowroot, ground
- 1 pinch rosemary, chopped
- ½ tsp thyme, chopped
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1/8 tsp parsley, chopped
- 1/8 tsp sage, chopped
- In a medium saucepot, add onions, garlic, and thyme. Cook over medium heat, stirring often, until onions turn translucent and just start to brown. About 10 minutes. If the onions and garlic start to stick to the pan, add 2 Tbsp vegetable stock.
- Add the crimini mushrooms, sea salt, pepper, and cook until the mushrooms begin to brown, stirring often. This can take 10 minutes.
- Add the port and stir for about 1 ½ minutes.
- Measure out the vegetable stock. Dissolve the arrowroot into the vegetable stock by whisking it with a small whisk or fork.
- Add the vegetable stock and arrowroot mixture to the pan. Add the remaining herbs: parsley, sage, and rosemary.
- Serve warm.
Photo 1 by Yvonne Ardestani
A big thank you goes to my friend and vegan chef Yvonne Ardestani for collaborating with me to create a 2014 Vegan Gluten-free Thanksgiving Menu.
If you want to learn more about Yvonne and where to find her, you can read my interview with her here.