Nonfat Vegan Mushroom Gravy

Just the thing for mashed potatoes, whole wheat biscuits, oven-fries, whole wheat pasta, and hot tempeh-bacon sandwiches.

Nonfat Vegan Mushroom Gravy

1/4 cup whole wheat flour
2 tablespoons nutritional yeast
1 teaspoon onion, minced (or onion powder)
1/2 teaspoon garlic, minced (or garlic powder)
1/2 teaspoon black pepper
2 cups low sodium mushroom stock
2 tablespoons low sodium tamari
1/2 teaspoon Dijon mustard
1/2 teaspoon dark miso
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram

1/2 cup shiitake or porcini mushrooms, sliced

Toast flour and nutritional yeast over low heat until aromatic. Slowly add the rest of the mushroom stock, whisking. Add onion, garlic, tamari, mustard, miso, herbs, and mushrooms. Simmer over low heat until thickened. To make the gravy even thicker, sprinkle a bit of potato starch into the gravy while whisking.

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