Let's start with the gravy. Last week, we browned aromatic vegetables in olive oil, deglazed the pan with a swill of white wine, stirred in some pungent miso and broth and then turned that fragrant pot into the seitan dough that would become our Vegan Thanksgiving Roast. We coated the dough in seasoned flour, browned the whole thing in olive oil to create a crust, added more vegetables and herbs to the pot and covered them with water to create a flavorful broth all while the seitan simmered.
Cashew Mushroom Gravy
makes: about 2 cups
takes: about 20 minutes (plus soaking time)
- 1/4 cup raw cashews
- 2 cups vegetable broth
- 2 tablespoons olive oil or non-dairy butter
- 6 ounces crimini mushrooms, finely chopped
- 1 large shallot, minced
- 2 tablespoons flour
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/4 cup white wine
- 1 tablespoon tamari
- salt and pepper
Cover the cashews with the broth and soak for several hours or overnight. Blend until completely smooth.
In a medium saucepan, heat the olive oil or butter over high heat. Add the mushrooms to the pot, stir, and then let them brown, this will take about 2 minutes. When they are tinged a delicious mahogany, turn the heat down to medium-low, add the shallot, and continue to cook for a couple more minutes, until the shallot is translucent and the mushrooms are soft. Add the flour, paprika, and thyme to the pan and stir. Slowly stir in the wine and tamari, scraping all those tasty bits off the bottom of the pan and letting some of the alcohol simmer off. Stir in the cashew-broth mixture. Bring to a simmer, turn the heat down to low, and cook, stirring often, for about 5 - 10 minutes until the gravy is thick and creamy. Season with salt and pepper to taste.
