Wild Mushroom Marsala Gravy (Recipe 1 of 4)
Ingredients
- Onions
- Thyme
- Rosemary
- Garlic
- Oyster or King Oyster Mushrooms
- Baby Bella Mushrooms
- Beach or Shimeji Mushrooms
- Dry Marsala Wine
- Salt
- Pepper
- All-purpose Flour
- Nutritional Yeast
- Vegetable Stock
- Vegan Butter (Miyoko's recommended)
Instructions
- Prepare the Aromatics:
- Chop onions.
- Finely mince thyme and rosemary (almost equal parts).
- Mince garlic.
- Sauté Aromatics:
- Add oil to a pan over medium-low heat.
- Add onions and sweat them slightly.
- Add garlic, thyme, and rosemary.
- Stir to release aromatics.
- Add Mushrooms:
- Slice mushroom caps (oyster, king oyster, baby bella, beach).
- Add mushrooms to the pan with the aromatics.
- Ensure there is enough oil to prevent sticking; add more if needed.
- Let the mushrooms sit to develop color.
- Deglaze the Pan:
- Once mushrooms are almost fully cooked and have color, deglaze with dry Marsala wine.
- Let simmer to reduce and concentrate flavors (about 5-6 minutes).
- Season with salt and pepper.
- Prepare the Slurry:
- In a separate bowl, whisk together all-purpose flour, nutritional yeast, and vegetable stock to form a slurry.
- Ensure there are no lumps.
- Add Vegetable Stock and Slurry:
- Add vegetable stock to the mushroom mixture and bring to a simmer.
- Slowly pour in the slurry while whisking continuously to thicken the gravy.
- Finish with Butter:
- Lower the heat and let the gravy simmer.
- Stir in vegan butter until melted and incorporated.
- Taste and re-season with salt and pepper if needed.
- Keep Warm:
- Cover and keep warm on low heat until serving.
Homemade Sourdough Stuffing (Recipe 2 of 4)
Ingredients
- Carrots
- Celery
- Onion
- Rosemary
- Thyme
- Sage
- Vegan Chicken Stock (or vegetable stock)
- Black Pepper
- Vegan Butter
- Sourdough Bread (day-old preferred)
Instructions
- Prepare Mirepoix:
- Dice carrots, celery, and onion.
- Sauté Mirepoix:
- Add olive oil to a pan over low to medium heat.
- Add the diced carrots, celery, and onion to the pan and lightly sauté, ensuring there's little to no sound.
- Prepare Herbs:
- Finely mince rosemary, thyme, and sage (use sage sparingly).
- Add Herbs to Mirepoix:
- Stir the minced herbs into the lightly sauteing mirepoix.
- Continue to cook until vegetables have a slight bite.
- Prepare Stock:
- In a separate pot, add vegan chicken stock (or vegetable stock) and bring to a simmer.
- Season heavily with black pepper and add a knob of vegan butter.
- Prepare Bread:
- Cube sourdough bread.
- Combine Ingredients:
- Turn off the heat under the mirepoix.
- Stir in the cubed sourdough bread, allowing it to absorb the liquid from the mirepoix and stock mixture.
- Bake the Stuffing:
- Preheat oven to 350-375°F (175-190°C).
- Lightly spray a casserole dish.
- Fill the casserole dish with the stuffing mixture.
- Bake in the preheated oven for 10-15 minutes, then turn the oven off and let it sit until ready to serve.
Blood Orange Cranberry Sauce (Recipe 3 of 4)
Ingredients
- Fresh or Frozen Whole Cranberries
- Shallot
- Thyme
- Blood Orange
- Lemon Zest
- Maple Syrup
- Cornstarch (for slurry)
Instructions
- Mince Shallot:
- Finely mince the shallot.
- Combine Ingredients:
- Add a touch of oil to a saucepan.
- Add minced shallot to the pan and cook briefly.
- Add cranberries, thyme sprigs, blood orange zest, and lemon zest to the pan.
- Cook Cranberries:
- Cook on low heat, allowing the cranberries to release their water and thicken.
- Gently fold the mixture, releasing the natural pectin.
- Sweeten and Thicken:
- Add maple syrup.
- Continue to cook until the sauce has reduced and thickened.
- Finish:
- Shut off the heat and let it sit.
- Remove thyme sprigs before serving (optional).
- Cool before serving.
Brussels Sprout Leaves with Crispy Fried Onions (Recipe 4 of 4)
Ingredients
- Brussels Sprouts
- Vegetable or Peanut Oil
- Salt
- Pepper
- Fried Onions or Shallots (for garnish)
Instructions
- Prepare Brussels Sprout Leaves:
- Wash and dry brussels sprouts.
- Cut off the end of each brussels sprout and peel off the leaves.
- Discard any discolored leaves.
- Heat Wok:
- Heat a wok over high heat until smoking hot.
- Flash Fry Brussels Sprouts:
- Add vegetable or peanut oil to the hot wok.
- Add the brussels sprout leaves and flash fry for about 1.5 minutes, until they get some color.
- Season with salt and pepper.
- Serve:
- Transfer the flash-fried brussels sprout leaves to a serving vessel.
- Garnish with fried onions or shallots.
Video Description
Whether you're looking for "rest of the meal" ideas for your plant-based holiday, or about to drop a vegan bomb on your omnivore Thanksgiving table, this is the video you've been waiting all year for! Chad's dishing out all the good stuff(ing) with recipes for a brilliant Mushroom Marsala Gravy, Homemade Sourdough Stuffing, Blood Orange Cranberry Sauce and delicious Brussels Sprout Leaves w/ Crispy Fried Onions. And, technically, he talks about a Cauliflower Mashed Potato recipe that we've done a few times, so five or so solid plant-based recipes to make your whatever-holiday dreams come true.
That Cauliflower Mashed Potato Recipe, with a bunch of other cool sh*t: https://wickedhealthyfood.com/2020/11/26/garlic-butter-mushroom-steak-gravy/
Jump straight to the written stuff 👇
Wild Mushroom Marsala Gravy: https://wickedkitchen.com/us/wild-mushroom-gravy/
Homemade Sourdough Stuffing: https://wickedkitchen.com/us/homemade-sourdough-stuffing/
Blood Orange Cranberry Sauce: https://wickedkitchen.com/us/blood-orange-cranberry-sauce/
Brussels Sprout Leaves w/ Crispy Fried Onions: https://wickedkitchen.com/us/brussels-srpout-leaves-with-cripsy-fried-onions/
More holiday recipes to freak out on! https://wickedkitchen.com/us/plant-based-thanksgiving-recipes/
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