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Dairy-Free

Portobello Mushroom Gravy

This gravy goes great with Breaded Oven-Baked Tofu : https://www.vegetariantimes.com/recipe/breaded-oven-baked-tofu-with-porto……

This gravy goes great with Breaded Oven-Baked Tofu : https://www.vegetariantimes.com/recipe/breaded-oven-baked-tofu-with-porto…

Servings
8

Ingredients

  • 1.5 oz. pkg. dried portobello mushrooms
  • 2 cups boiling water
  • 3 Tbs. olive oil
  • 3 Tbs. whole wheat flour
  • 1 1/2 cups boiling vegetarian beef stock
  • 2/3 cup nutritional yeast
  • 1/2 tsp. freeze-dried chives
  • 1 Tbs. tamari soy sauce

Preparation

Combine dried mushrooms and boiling water in small saucepan. Cook mushrooms over low heat 15 minutes. Remove from heat, and set aside.

Heat oil in saucepan over medium heat 2 minutes. Add flour, stirring to form roux. Remove mushrooms from soaking liquid, chop coarsely and add to roux. Cook mixture 2 minutes, stirring constantly. Add hot stock, and, stirring frequently, cook 3 minutes. Reduce heat to low, add yeast and stir or whisk until blended. Add chives and tamari, and cook 5 minutes, stirring occasionally.

Nutrition Information

  • Calories 74
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 1 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 157 mg
  • Sugar Content 1 g