Porcini-Almond Vegan Gravy
Makes 2 3/4 cups, enough for 10 to 12 servings
Time 45 min
No need to make separate gravies for meat eaters and non-meat eaters: This sauce is rich and flavorful enough to satisfy all diners. Better yet, you can prepare it up to three days ahead and simply reheat it before serving.
Special Diets:
Ingredients
- 1/2 cup blanched slivered almonds
- 1 large shallot, chopped
- 2/3 cup lightly-packed dried porcini mushrooms (about 2/3 ounce or 19 grams)
- 1 cup low-sodium vegetable broth
- 1/2 teaspoon sherry vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Place almonds and shallot in a blender, and cover with 3/4 cup boiling water.
Place mushrooms in a cup and add 3/4 cup boiling water. Let almonds and mushrooms soak 30 minutes to soften.
Spoon mushrooms out of the cup and add to the blender, leaving soaking liquid in the cup.
Carefully pour soaking liquid into the blender, discarding any sediment at the bottom of the cup (it could be gritty).
Add broth, vinegar, salt and pepper to the blender, and blend until very smooth, 2 to 3 minutes.
The gravy can be refrigerated at this point for up to 3 days; when ready to serve, transfer to a medium saucepan and cook at a bare simmer for about 5 minutes to allow flavors to blend.
Add more broth or water if gravy is too thick.
Nutritional Info:
Per serving: about 1/4 cup, 70 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 7g carbohydrates (2g dietary fiber, 1g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup blanched slivered almonds
- 1 large shallot, chopped
- 2/3 cup lightly-packed dried porcini mushrooms (about 2/3 ounce or 19 grams)
- 1 cup low-sodium vegetable broth
- 1/2 teaspoon sherry vinegar
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper