Before starting Goatlandia, Deborah Blum spent 30+ years in the restaurant industry. Today, she offers plant-based recipes, cooking tips, vegan product advice and catering as part of Goatlandia's mission to educate the public on the many benefits of eating plant-based.
Wild Mushroom Gravy
Wild Mushroom Gravy by Deb
Gravy is one of those staples that makes everything taste better; especially mashed potatoes. But I love gravy on anything; fresh biscuits, mashed potatoes, roasted root vegetables, as a dip for french fries, even as an ingredient for vegan poutine! Here is my recipe for wild mushroom gravy.
Wild Mushroom, Portabelllo and Vegan Sausage Wellington
Here is a favorite recipe of Deb's and anyone who has had her delicious vegan cooking!
Adapted from The Washington Post recipe for Roasted Portobello Mushroom, Pecan and Chestnut Wellington, Goatlandia founder Deborah Blum has made her own version she calls Roasted Wild Mushroom & (Vegan) Sausage Wellington. Not only are we sharing the recipe, you can watch Deb make it in this video!
1 cup soaked cashews 2/3 cup just mayo ¼ water ¼ cup bubblies pickle juice 1 T lemon juice 1 T Dijon mustard 1 T nutritional yeast ½ T balsamic vinegar 5 cloves of garlic (confit ok too) a small piece of nori 1 T capers 2 T diced shallots Salt and pepper to taste