Vegetarian Mushroom Gravy
"Great on mashed potatoes or anything else. I will be bringing this to my sisters for Thanksgiving as an alternative to the turkey gravy for the vegetarians. This recipe came from the Sundays at Moosewood recipe for Shepherds Pie which I've posted separately, but this gravy is so good that I make it and serve it on everything."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 1⁄2 lb mushroom, sliced
- 3 tablespoons tamari soy sauce
- fresh ground black pepper
- 1 1⁄2 cups hot water
- 2 tablespoons cornstarch, dissolved in 1/2 cup water
directions
- Sauté mushrooms, tamari and black pepper in oil until mushrooms are tender.
- Add water and bring to a boil.
- Slowly add cornstarch and cook at a low boil, continuing to stir until the gravy is thick and clear.
- Adjust seasoning as necessary.
- Serve.
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Reviews
-
I made this to accompany your shepherd's pie. I pulsed it to make it more gravy-like but otherwise made it as directed. It was delicious. Made for PAC Spring 12 -
Yum, yum! We made this tonight to go with the vegan shepherd's pie we made and it was fantastic.
RECIPE SUBMITTED BY
I am a native Northern Californian of English parents, live with a Lebanese man and love to travel and experience different cultures and cuisines. All of these things influence my cooking.
I buy almost all of my produce at the farmers market every week and then I make a list of the veggies I hauled home that week and look for new ways to cook them. I have also experimented with raw foods and we've been drinking green smoothies for breakfast since early in 2009 (to try this out yourself just throw a handful of washed spinach into a fruit smoothie - you won't even taste it and if you add blueberries you won't see it either - great way to get greens in a 2 year old). My current smoothie includes ground flax seeds, coconut water, protein powder and a banana and a mixture of other fruit in addition to 5-6 cups of spinach and kale.
