Easy Vegan Beefless (Mushroom & Onion) Gravy, Knockoff Vegan Ikea Meatball Meal

gravy originally from my bangers and mash recipe, but modified to make it vegan Serve alongside mashed potatoes and savory soy-wheat "meatballs". 5 servings

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Step 1

I like to prepare the vegetables in advance and freeze for future use. I washed 1/2 carton white mushrooms and 1/2 carton baby bella mushrooms. Then I chopped them up in my food processor and put in a big Ziploc gallon bag. I halved and sliced 1 yellow onion, then pulled apart the half sliced pieces with my hands. Think onion ring shape, but halved for easier cooking. Put that in the big Ziploc bag too. Freeze for later. If cooking right away, skip this step.

Step 2

To big skillet, add frozen (or fresh) chopped mushrooms and onion half rings, 1/4 tsp garlic powder, and some olive oil. Original recipe calls for 2 Tbsp but I definitely added more, just add a glug, it's fine! If frozen, crank up the heat and cook high heat until dethawed, softened, and most of liquid is gone. When it starts to get drier, turn the heat down to low so flour won't burn when you add it. If fresh, medium heat and cook off most liquid. Once again, turn down heat to low when adding flour. You can turn heat up to brown the mixed up flour if need be. Flour cooks about 1-2 min. It should be very pasty, like a roux. While you are cooking, microwave 2 cups water til hot then add bouillon cube. Dissolve and stir with fork. Broth is ready to use. I like to use an Edward & Sons beefless bouillon cube, but you could sub any veggie bouillon cube, or sub 2 cups of mushroom or vegetable broth.

Step 3

When flour is browned, gradually add some of the broth and add a dash of salt and a dash of pepper (about 16 grinds black pepper with my grinder) and thicken on medium heat. This part takes the most time so be patient! It should be simmering and thicker before each addition of more broth. If you try to rush it, it won't thicken well! It took me maybe 15-20 min. or so? Time will vary by stovetop.

Step 4

Once everything is thick, your gravy is done! It should be dark mushroom gray-brown colored and very thick. It makes 5 servings of gravy. Serve with extra salt and pepper.

Step 5

I serve my gravy over mashed potatoes seasoned with seasoned salt and oat milk. I like to also serve it alongside a bag of bite-size Aldi vegan meatballs (6 1/2 balls per serving). Makes 5 servings.

Step 6

The mini meatballs that I use, but feel free to sub for another brand or make your own.

Step 7

Mini meatball ingredients. You might be able to make your own with: water (sub w/ broth and use to hydrate tvp?), olive oil, tvp crumbles (textured soy protein), tvp powder (grind up in food processor dry?), Panko (grind up or use breadcrumbs?/leave as is), vital wheat gluten, salt, methylcellulose or a binder (chia seed egg? or starch?), garlic powder, onion powder, black pepper, yeast extract (leave out or sub mustard powder? dijon mustard?), soy sauce for color, dried parsley. If making yourself, try to make the meatballs small and bite-size. These premade ones bake in the oven. Since homemade uses vital wheat gluten, maybe double wrap in foil and steam bake in 9x13 pan with some water in it like our other seitans.