Typically I would make a gravy like this and never bother to post a recipe. This time, Ashley caught me in the middle and said that this was a great dish worth sharing. I appreciated her input and quickly wrote it out. This was great on our vegan turkey roast as well as mashed potatoes and the like. Enjoy!
3 cloves of garlic (chopped)
1 cup of shiitake mushrooms (stemmed)
1/3 cup of onion (chopped)
1/4 cup of nutritional yeast
1/4 cup of water
4 tablespoons of coconut milk
2 tablespoons of oil
1 teaspoon of ground black pepper
1 teaspoon of smoked paprika
1 teaspoon of salt
1/2 teaspoon of celery salt
1/2 teaspoon of liquid smoke
In a saute pan, heat the oil on med / low heat. Then add the stemmed mushrooms, garlic, onion, salt, and pepper. Allow to fry for about 5 minutes, or until the mushrooms are soft.
Add the saute mixture to a blender with all other ingredients. Puree until smooth. Pour back into the saute pan and allow to re-heat.