Vegan Mushroom Gravy
4

Makes about 3 1/2 cups to serve 14

Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.

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    Ingredients: 
    • 3 1/2 cups low-sodium vegetable broth, divided
    • 1 cup chopped white onion
    • 4 cloves garlic, finely chopped
    • 8 ounces wild mushrooms, trimmed and chopped
    • 2 tablespoons finely chopped fresh thyme
    • 1 tablespoon finely chopped fresh rosemary
    • 1/4 cup Merlot or other spicy red wine
    • 2 tablespoons reduced-sodium tamari
    • 3 tablespoons nutritional yeast
    • 2 tablespoons whole-wheat or spelt flour
    • 1/4 teaspoon ground black pepper
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    Method: 

    In a large skillet over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.


    Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper.

    Nutritional Info: 
    Per Serving:Serving size: about 1/4 cup, 35 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 135mg sodium, 5g carbohydrate (1g dietary fiber, 1g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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