Mushroom Giblet Gravy
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Mushroom “Giblet”
Gravy April, 2005 Makes 8 cups / Part of our November 1997 story “Southern Revival: A Vegan Thanksgiving,” this rich sauce won raves from an Ohio reader who says she fixes it every holiday. 2-1/2 cups diced onion 2 tablespoons olive oil 1 teaspoon minced garlic 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh oregano 2 teaspoons chopped fresh thyme 1 teaspoon sea salt 5 cups diced white mushrooms 1/4 cup tamari or soy sauce 3 cups plain soy milk 1/2 cup whole-wheat pastry flour 2 cups water 1. In a stockpot, sauté onions with oil and garlic for 5 minutes. Add herbs and salt; increase heat to medium-high. Cook for 1 minute. 2. Add mushrooms, tamari or soy sauce, and soy milk. Bring to a high simmer, but do not boil. 3. In a medium bowl, mix flour and water to a smooth consistency. Slowly stir mixture into the pot, whisking or stirring constantly until thickened, about 3–4 minutes. 4. Reduce heat to low and let gravy simmer for another 5 minutes. PER SERVING (1/4 cup): 31 cal, 40% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 4g carb, 1g fiber, 191mg sodium |
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