Here's my awesome vegetarian mushroom gravy recipe, that even the meat lovers will dig! We used it over top of vegan mashed potatoes and loved it. Enjoy...
1 cup coarsely chopped baby portabella mushrooms
2 cups vegetable broth
3 tablespoons soy sauce
1 teaspoon thyme
freshly ground black pepper to taste
2 tablespoons of flour
1 teaspoon Gravy Master browning liquid
3 tablespoons of Soy, non-dairy butter
Start off by browning the chopped mushrooms in one tablespoon of non-dairy butter. This will help to bring out some of the flavor. Next add the vegetable broth, soy sauce, thyme, and pepper and let simmer for about 3 minutes to release all the flavors.
Once you have the sauce prepared you finish the gravy just like any other traditional gravy. Simply add the Gravy Master flour and the remaining butter and whisk over high heat until the gravy starts to thicken. This should only take about 2 minutes or so. Be sure to whisk out any lumps the four may cause. Enjoy!
Franc
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