mushroom gravy

(from betani’s recipe box)

Makes 6 servings. Per serving: 31 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 6g Carbohydrate; 0mg Cholesterol; 177mg Sodium; 1g Fiber. Weight Watchers: Core / 0 Points.

Source: fat free vegan

Cook time: 20 minutes
Serves 6 people

Categories: sauces

Ingredients

  • 1/2 onion, minced
  • 10 mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1/2 teaspoon thyme
  • 1/4 teaspoon rubbed sage
  • 1 tablespoon nutritional yeast
  • 1 teaspoon sherry (optional)
  • 1 tablespoon soy sauce
  • 2 tablespoons unbleached flour (substitute with arrowroot for gluten-free)
  • 1/4 cup plain soymilk
  • salt and freshly ground black pepper, to taste

Directions

  1. In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.

  2. Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

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