Thanksgiving will never be the same without some type of gravy on the table. I’ve made a little twist on a traditional recipe with more of a cheesy, creamy gravy sauce made with coconut milk. This will taste amazing over any dish used year round!
I have teamed up with my friends and vegan chefs Yvonne Ardestani and Jasmine Briones to bring you a full vegan Thanksgiving menu filled with healthy, better-for-you dishes that are simple. delicious, mostly gluten-free and most importantly cruelty-free!
8 oz. Crimini mushrooms, sliced
1 small shallot, diced
3 tbsp Earth Balance butter, divided
2 tbsp arrowroot flour
2 tbsp Nutritional Yeast
1 cup almond milk
1/2 cup full fat coconut milk
2 tsp tamari
1/4 tsp salt
1/4 tsp pepper
1.) Heat 2 tbsp Earth Balance in medium saucepan. Once hot add shallots and saute until soft/translucent. Add in mushrooms and cook for another 4-5 minutes until tender.
2.) Add remaining 1 tbsp of butter to saucepan, add flour and stir consistently.
3.) Add almond and coconut milk. Whisk until mixture thickens for about 10 minutes.
4.) Add Nutritional yeast, tamari, salt and pepper and stir. Bring to simmer for another 5 minutes and serve warm.
Enjoy and make sure you use #YSJThanksgiving on any social media accounts and tag @myeclectickitchen @sweetsimplevegan @ahnestveggie so we can see all of your creations for the holidays!