Vegans deserve to have a yummy, thick gravy too. This particular recipe is delicious on seitan, tofurky, or on Field Roast grain meat loaf, as pictured. Roasted spaghetti squash and steamed kale are quick, colorful, and nutritious complements as well.
- 3 tablespoons extra-virgin olive oil
1 8-ounce container mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup mushroom or vegetable broth
1 cup unsweetened almond milk
Salt and pepper to taste
- In a sauté pan over medium high heat, add 1 tablespoon of oil. When oil is heated through, add sliced mushrooms. Sauté for 7-10 minutes, or until tender. Pour mushrooms into a side dish, and return sauté pan to the stove.
- Heat remaining 2 tablespoons of oil over low heat. Whisk in 2 tablespoons of oil. Cook and whisk continuously for 30-35 minutes, or until roux is peanut butter brown. Slowly and carefully pour in vegetable broth and almond milk while whisking continuously. Simmer for 15-20 minutes.
- Stir in sautéed mushrooms. Salt and pepper to taste. Serve over mashed potatoes or a vegan protein.
Source: Calorie Count
- North American