Thanksgiving Gone Mad?!
What better retaliation to the poultry fest that is Thanksgiving, than to serve a vegan twist on a dish traditionally sourced from meat byproducts? Huzzah! Also, it takes like half of the time.
Prep time: 10 mins
Cook Time: 15 minutes
Ingredients:
2 red potatoes
Half a yellow onion
2 cups Whole Mushrooms
2 cups Vegetable Broth
Salt & Pepper
Optional:
6-8 baby carrots
1 clove of garlic
Rinse and dice the potatoes and yellow onion (and carrots, garlic; if you choose to use them.) Halve the mushrooms.
In a large saucepan heated to medium, combine the freshly cut items with the vegetable broth, cover and simmer for approximately 10 minutes; just enough time to make everything soft and flavorful.
Pull the combination off the stove, salt, and pepper to taste, and pour into a blender.
Puree the mixture and voila you have some meat-free, wholesome gravy you can add to biscuits, mashed potatoes, or because nobody judges anybody during the Thanksgiving feast, anything.
By Cheyanne Simon
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