Ingredients and Weight:
- 2 cups dried brown mushrooms, about 100 grams
- 2 cups chopped walnuts, about 160 grams
- 1/2 cup extra virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
- 1 cup vegetable broth
Preparation Time:
- Preparation Time: 45 minutes
- Cooking Time: 20 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Soak the brown mushrooms in warm water for 20 minutes, then drain and chop them roughly.
- In a high-speed blender or food processor, combine the walnuts and mushroom and blend until smooth.
- In a large saucepan, heat the olive oil and add the minced garlic. Sauté for a minute until fragrant.
- Add the blended mushroom-walnut mixture to the saucepan and cook for 5 minutes.
- Stir in the thyme leaves and season with salt and pepper.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- The gravy is ready when it reaches a thick, rich consistency. Adjust seasoning if necessary.
Nutritional Information:
(Per serving: 1/8 of the dish)
Calories: 350kcal | Fat: 28g | Carbs: 18g | Protein: 7g | Fiber: 4g
(Nutrition facts may vary slightly depending on the exact ingredients used.)
Dish Characteristics:
- Vegan-friendly dish with a rich and hearty texture.
- Brown gravy has a savory flavor with a unique combination of mushrooms and walnuts.
- Great as a side dish for vegan meals or as a sauce for vegetables.
User Comments:
- "This Vegan Brown Gravy is amazing! It tastes so rich and creamy without any animal products."
- "I love how easy it is to make and the flavor is so unique and delicious."
- "This gravy is perfect for my vegan diet and it pairs well with so many dishes."
Special Precautions and Tips:
- Soaking the mushrooms in warm water helps to soften them and make blending easier.
- Use a high-speed blender or food processor to ensure a smooth consistency for the gravy.
- Adjust seasoning according to personal preference. You can add more salt or pepper if needed.
