nutritional information

Per 1/3-cup serving:

  • Calories: 77
  • Protein: <1 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 6 g
  • Cholesterol: 0 mg
  • Sodium: 236 mg
  • Fiber: <1 g
  • Sugar: 3 g
Vegan Gluten-Free

Mixed Mushroom Gravy

Makes 2 cups

Browning the flour helps give this gravy a rich, nutty flavor.
  • 2 Tbs. olive oil
  • ¼ lb. button mushrooms
  • ¼ lb. baby bella mushrooms, sliced
  • 2 Tbs. all-purpose flour
  • 1 cup unflavored rice milk
  • 1 cup 'Shroom Stock (click here for recipe)
  • ½ tsp. salt
  • ½ tsp. white pepper

1. Heat 1 Tbs. olive oil in saucepan over medium heat. Add all mushrooms, and sauté 5 minutes. Stir in flour and remaining 1 Tbs. oil. Reduce heat to low, and cook 10 minutes, or until flour begins to brown, whisking constantly.

2. Whisk in rice milk, 'Shroom Stock, salt, and white pepper. Simmer 15 minutes,
or until thickened, whisking often.

November 2009

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comments

Try VT's recipe for Golden Lentil and Chestnut Roulade. It takes some time to make but so does a turkey. Plus, it's worth the effort and it's healthy.

The Fab Kitchen - 2011-11-19 15:05:16

I love cooking and I am going to try to vegatarianize my thanksgiving this year...does anyone have suggestions on what to make this with (a turkey substitute) but no tofu or other things like that because my family wont eat it :(

VeggieTween - 2011-10-27 09:18:50

This recipe is the bomb! This is now a classic in my house, and I know I will pass this on to my children. Everyone in the family loves it and now they have veganized Thanksgiving because we brought this over - thanks to VT and Byant Terry!

Aloha - 2011-02-11 19:13:50

trying this recipe this year! Can't wait for 'gravy' again on my potatoes!

CRLCMT - 2011-11-23 10:10:52