Creamy Mushroom Gravy
Creamy Gravy loaded with the umami of mushrooms and (optional) tahini! Oil free, vegan and very easy to make!
Ingredients
- 8 ounces cremini mushrooms sliced thin
- 4 tablespoons all purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast
- 1 teaspoon mushroom powder* optional
- ½ teaspoon fresh black pepper
- 2 cups low sodium vegetable broth
- 1-2 tablespoons tamari or soy sauce add 1 tablespoon at a time
- 1 tablespoon creamy tahini optional
Instructions
- Into a saucepan over low heat add thinly sliced mushrooms and cook for 6-8 minutes stirring occasionally. Mushrooms should release liquid and cook down in size, if your mushrooms seem dry, add a small splash of broth to prevent sticking.
- In a small bowl whisk together flour, garlic powder, onion powder, nutritional yeast, mushroom powder and fresh black pepper.
- When mushrooms have cooked down and liquid has released whisk in dry ingredients. Add in about ⅓ cup of vegetable broth, whisking to break down any clumps of dry ingredients. Once clumps are gone, stir in remaining broth.
- Bring to a low boil and then reduce heat to low and simmer for about 8-12 minutes.
- Remove from heat and stir in tahini (if using). Add 1 tablespoon of tamari and taste, add additional tablespoon to desired saltiness. Adjust fresh pepper to taste as well. Enjoy!
Notes
Storage- Will keep in the fridge for up to 7 days. Simply simmer over low heat, stirring occasionally to re-heat.