Mushroom Gravy
A delicious, rich gravy that tastes so satisfying your guests won't even realize it's a plant-based recipe! Serve over potatoes, rice or pasta. Great for Thanksgiving!
Servings 3 cups
Ingredients
- 1 small onion chopped
- 1 tbsp water or veg broth
- 12 ounces crimini or white mushrooms sliced
- 4 tsp Bragg Liquid Aminos or substitute tamari or soy sauce
- 1/4 cup flour oat, whole wheat, etc.
- 2-3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp rosemary
- 1/2 tsp sage rubbed
- 1 tsp parsley chopped
- dash cayenne pepper optional
- 1 cup veggie broth
- 1 1/2 cups water
Instructions
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Brown onion in 1 tbsp water or veggie broth until soft. Adding more water as necessary to keep it from sticking.
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Add the sliced mushrooms and cook until they release their liquid. Stir in the Bragg Aminos and simmer.
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In a small non-stick skillet, brown the flour, nutritional yeast, spices and herbs (except the parsley) stirring constantly so it doesn't burn.
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Add flour mixture to onion and mushrooms and combine.
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Stir in veggie broth and water, adding a little at a time until the gravy is lump-free. Heat through. Sprinkle with chopped parsley and serve.
