GOOD GRAVY!

Mushrooms, onions and garlic make this the most “meaty” plant-based gravy we’ve tasted.  We love it on hot mashed potatoes with steamed peas and carrots.  This combination makes a delicious, satisfying meal.

Start with potatoes chunked and boiled in enough water for making a soft fluffy mash saving 2 ½ cups potato broth to set aside for making the gravy.

You’ll need 1 cup chopped onion, 8 ounces chopped mushrooms, 4 chopped garlic cloves, 1 tablespoon chopped rosemary, 2 tablespoons fresh thyme (optional), ¼ cup red wine, 2 tablespoons Braggs Aminos (soy sauce), 2 tablespoons nutritional yeast (not bakers or brewers yeast), 2 tablespoons cornstarch and ¼ teaspoon black pepper, optional chopped greens.

Dry saute onions until translucent.  Add ¼ cup potato broth to prevent  burning.  Add mushrooms and cook about 10 minutes until tender.  Stir in garlic, rosemary and thyme and cook until fragrant.  Add wine and remaining potato broth and bring to simmer. (At this point you could even add a cup or more of chopped greens for additional flavor and nutrition.)

Meanwhile, in a small bowl, whisk together soy sauce, nutritional yeast and cornstarch to form a thick paste.  Add mixture to gravy whisking constantly to make sure paste dissolves.  Continue stirring while boiling for 1 minute.  Add pepper and serve gravy over hot mashed potatoes with peas and carrots or other favorite vegetables. Enjoy!

No meat, no dairy, no oil—GOOD GRAVY!