This is hands down the best gravy I’ve ever had. It’s totally vegan, and incredibly delicious.
It has all the flavors that you want in a gravy. The browned mushrooms give it a deep savory richness. The sage and the other spices give it that special Thanksgiving charm, and the oat flour gives the gravy a velvety, creamy, buttery texture with out any dairy.
I promise that you won’t miss the chicken stock or the butter.
It’s great served over mashed potatoes, turkey and stuffing, but delicious enough to be eaten on it’s own. You can double or triple the recipe and serve it with sautéed mushrooms as a creamy mushroom soup, or serve it over pasta for something like a creamy mushroom alfredo sauce.
I would add just a pinch more salt to this myself, but I like things more on the savory side. Some people like things less salty, and leaving that extra little bit of salt out gives your guests a little more wiggle room as far as the savory level of their gravy is concerned.
This recipe works well with lots of different dietary restrictions, but if you know that one of your guests has celiac disease, then be sure to use certified gluten free oats. Oats are naturally gluten free, but normal oats from bulk bins can sometimes be processed on the same equipment as normal flour, and can contain trace amounts of gluten.
You can make this gravy ahead of time, and just reheat it right before serving. One less (delicious) thing to worry about cooking on Thanksgiving is something to be thankful for indeed.
Makes 2 cups
Prep time – 5 min
Cook Time – 30 min
Total Time – 1 hr 20 min
1 2/3 cup diced mushrooms (about 5 white or crimini mushrooms)
¾ cup diced onion (about ½ a medium onion)
1 tbsp. diced celery
7 tbsp. olive oil
¼ cup oat flour *
2 cups water
½ + 1/8 tsp. sea salt
¼ tsp. black pepper
¼ + 1/8 tsp. dried rubbed sage
¼ tsp. dried thyme
3 tsp. finely chopped fresh parsley.
1. Sauté the mushrooms over medium high heat with 4 tbsp of olive oil for about 8 – 10 minutes until the mushrooms have become golden brown around the edges. Pour the mushrooms and olive oil into a bowl and set aside.
2. Allow the pan to cool off the heat for 10 minutes. The onions and celery will cook more evenly if they are allowed to start off cooking from a cool pan.
3. Add the onions and celery into the cooled pan along with another 3 tbsp of olive oil. Cook the onions and celery over medium high heat for 3-4 minutes. Then turn the heat down to medium and cook for another 3 minutes until the vegetables are softened.
4. Add the oat flour into the celery and onions and cook for 3 minutes, stirring the mixture as it cooks.
5. Add the 2 cups of water and the cooked mushrooms to the pan and turn the heat up to medium high. Cook uncovered for about 8 minutes until the mixture has thickened, stirring frequently. Don’t worry if the gravy looks a little lumpy right now, the blender will smooth that all out.
6. Take the pan off the heat, and let the gravy cool for 30 minutes.
Caution when blending hot liquids – remove the little clear plastic cap off the top of the blender lid (the lid’s center insert) and put a folded towel over the top, then blend.
If you don’t allow the blender to vent steam while blending hot liquids, pressure can build up and the blender contents can explode. Taking the center insert off the lid, and using the folded towel should prevent this from happening.
Add the gravy to the blender, and blend until smooth. Add in the the salt, pepper, sage, parsley and thyme and give the gravy a quick blitz to stir in the spices, but still allow some green from the fresh parsley to show through in the final gravy.
You can stash this in the fridge overnight and then reheat the gravy in a saucepan over medium heat right before serving.
Notes – * I grind oats into oat flour using a blender. Don’t grind the oats in a food processor because the flour won’t be fine enough.
Any extra oat flour I don’t use in the recipe goes into an airtight container and I use it for another recipe.