Wednesday, March 13, 2013


ready to serve Vegan gravy

Mushroom Gravy

1/4 cup diced onions
1/3 cup diced mushrooms

Sauté in hot pan and add 1/4 red wine and 1 Tbsp Liquid Aminos.

1/2 cup almond milk
1 cup water.  Simmer 3 minutes

Take out 1/3 cup of the gravy mixture and add to:
2 Tbsp. light miso

Add back to pan after blended.  cook 2 minutes

On side mix tog:

1 1/2 Tbsp cornstarch
1/4 cup water

Add to gravy mixture with:
Sage, parsley, thyme and oregano

Stir and cook.

looks good, tastes great

faux chicken cutlet with vegan gravy and broccoli

this gravy was great ladeled on my veggie pot pie

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