Make-Ahead Vegan Chickpea Gravy

Becoming more flavorful the longer it sits, this gravy with Shiitake powder is your new best friend for Thanksgiving.

Feel free to double or triple the amounts, because there's no such thing as too much gravy. Shiitake powder, miraculous seasoning, gains even greater depth when allowed to soak overnight, which makes it an ideal candidate for including in this greatest make-ahead gravy.

Recipe & Photo: Hannah Kaminsky https://bittersweetblog.com/2021/11/19/vegan-gravy/

Inspired Vegan

Traditional

Shiitake powder

Vegitable

Ingredients (MAKES ABOUT 4 1/2 CUPS) (15 minutes (It will taste even better if you can let it sit for at least 24 hours.))

3 Tbsp Olive Oil
2 Shallots (or 1 Yellow Onion), Diced
3 Cloves Garlic, Minced
1/4 Cup Garbanzo Bean Flour
2 Tbsp Nutritional Yeast
1 Tbsp Shiitake Powder
1/2 tsp Smoked Paprika
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
1/4 tsp Dried Sage
1/4 tsp Ground Black Pepper
1 1/2 Cups Mushroom Stock
3 Tbsp Soy Sauce
1 Tbsp Apple Cider Vinegar
1 (14-Ounce) Can Chickpeas, Undrained

Steps

Pour the oil into a medium saucepan over medium heat on the stove. Once shimmering, add the shallots or onion and garlic, stirring well. Saute for 4 - 6 minutes, until softened and lightly browned.

Meanwhile, whisk together the garbanzo bean flour, nutritional yeast, shiitake powder, smoked paprika, rosemary, thyme, sage, and pepper in a separate small dish.

Sprinkle the dry ingredients evenly over the aromatics, whisking vigorously to incorporate. Make sure there are no lumps and cook for 1 minute.

While continuing to whisk, slowly pour in the mushroom stock, soy sauce, and vinegar. Bring to a boil and let simmer for 2 minutes longer. Turn off the heat and let rest for about 5 minutes.

Transfer the hot liquid to your blender, followed by the chickpeas, aquafaba and all. Blend on high speed until thoroughly pureed and completely smooth.

Although you can serve this right away, it will taste even better if you can let it sit for at least 24 hours. Store in an airtight container in the fridge for up to 1 week.

To reheat, when ready to serve, gently warm the gravy in a small saucepan over medium-low heat for 4 - 8 minutes. Thin with additional mushroom stock, if needed, to reach your desired consistency.

Point

To make this gravy fat-free, omit the oil and saute the shallots or onion and garlic in 1/4 cup of water, until softened.