Tuesday, November 8, 2011

Amazing Vegan Mushroom Gravy

Makes about 1 1/2 cups

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Vegetable broth for sauteeing
1 cup crimini mushrooms (aka baby bellas), stems removed and diced
1 small shallot, finely diced (about ¼ cup)
1 clove garlic, minced
1 1/2 cups vegetable broth
1 Tbsp Bragg’s Liquid Aminos or low sodium soy sauce
3 Tbsp flour
1 Tbsp nutritional yeast
1 tsp red wine vinegar


In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.

In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast.  Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.

If desired, the gravy can pureed either in a food processor or with an immersion blender.

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