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September 28, 2004
1 Min Read
Mushroom Giblet Gravy Yields 8 cups
What's Thanksgiving without gravy? This vegan gravy loses none of the richness or flavor despite the omission of turkey drippings and giblets.
Prep Time: 20 minutes
Cooking Time: 10 minutes
2 1/2 cups diced onion
2 tablespoons olive oil
1teaspoon minced garlic
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1teaspoon sea salt
5 cups diced white mushrooms
1/4 cup tamari or soy sauce
3 cups soy milk
1/2cup whole-wheat pastry flour
2 cups water
1. In a medium stock pot, sauté onions for 5 minutes over medium heat with oil and garlic. Add the chopped herbs and sea salt and 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 don't boil.
3. Mix flour and water to a smooth consistency and slowly stir this into the pot, constantly whisking or stirring until thickened, about 3 to 4 minutes.
4. Reduce heat to low and let gravy simmer for another 5 minutes.
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