Vegan Guinness Gravy
Savory vegan gravy made with Guinness! This is the perfect vegan gravy recipe to slather all over your St. Patrick's Day potatoes. Made with sautéed shallots, dried mushrooms, vegan "beef" seasoning, and of course...Guinness.
Equipment
- knife
- cutting board
- sauce pan
Ingredients
- 2 tbsp vegan butter I used Miyoko's vegan butter
- 1 shallot, sliced thin
- 2 cloves of garlic, diced small
- 2 tbsp flour
- 1/2 cup Guiness
- 2 cups water
- 5 dried shiitake mushrooms Can substitute other dried mushrooms
- 1 tsp whole grain mustard
- 1/2 not-beef bouillon cube I used Edward and Son's
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp poultry seasoning
Instructions
- Cut shallots into thin slices and chop garlic into small pieces. Set aside
- Place 2 tbsp of vegan butter into a sauce pan over medium heat.
- As butter begins to melt, add sliced shallots. Cook over medium heat for 3 minutes. Stirring often
- Add diced garlic, stir and combine. Cook for another 2 minutes
- Add 2 tbsp of flour to the pan and mix thoroughly so the flour blends well with the butter. This should only take about 15-30 seconds
- Slowly add Guinness while you continue to mix. This will start to make your flour and butter mix more smooth
- Slowly add 1/2 cup of water and continue mixing. Just start with 1/2 cup, you will add the rest of the water in a minute.
- Once you have thoroughly mixed your ingredients so they are smooth and thick add 1 1/2 cups of water, 1/2 of a Not-Beef Bouillon Cube, 5 dried shiitake mushrooms, 1 tsp mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp poultry seasoning. Mix thoroughly
- Bring gravy to a boil and then lower heat to medium-low and allow to simmer for another 15 minutes. Add more water if you desire a thinner gravy.
- Pull out the mushrooms and cut them into strips. Return them to the gravy
- Once you have allowed your gravy to cook for 15 minutes gravy should be ready! Remove from heat and serve with potatoes or whatever your heart desires!
