Whether you’re serving a plant-based feast, or just don’t have the drippings and want some gravy, this is a great recipe for everyone’s favorite mashed potato topping!
½ cup Miyoko’s Cultured Vegan Butter, divided
6 oz mushrooms, diced
3-4 cloves garlic, minced
1/8 tsp pepper
1 tsp dried sage
½ tsp poultry seasoning
2 tsp Better Than Bouillion (vegetable or mushroom)
¼ cup flour
Sea salt to taste
Melt ¼ cup Miyoko’s in skillet. Add mushrooms and garlic; sauté until mushrooms are soft. In a separate bowl, stir 2 tsp Better Than Bouillion into 2 cups boiling water until dissolved. Add seasonings and bouillion to mushroom mixture; whisk together. Mix remaining ¼ cup Miyoko’s and flour in a small saucepan and heat to boiling. Pour slowly into mushroom mixture and whisk, cooking until gravy is thickened; simmer 5 minutes. Add water, if needed, for thinning to desired consistency. Cook a few minutes after adding water. Taste for salt.