It is so important to have a good gravy recipe, as gravy goes so nicely with so many things — mashed potatoes, nut roast, baked and steamed veg and with vegan burgers and sausages.
This mushroom gravy is a winner and so delicious, and if you are not a fan of mushrooms, I have made it with kale too - just add a bit of tamari to it.
Mushroom Gravy
Ingredients
1 tbsp olive oil
1 cup of boiling water and 1 tsp herb salt or ½ tsp salt or to taste
1 tsp ground white or black pepper (or less, depending on how peppery you like your gravy)
¼ cup of soy milk
2 cloves garlic minced (optional)
3 tsp arrowroot (tapioca flour) or rice flour
2 tsp cold water
200g sliced mushrooms
Method
In a frying pan, add the oil, garlic and mushrooms, fry until cooked through.
Add the boiling water, herb salt and pepper.
In a bowl, mix the arrowroot and cold water and stir until it forms a paste.
Mix in the soy milk and gradually add this mixture to the frying pan, stirring continuously. If the gravy thickens too much, just add more boiling water and salt to taste.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
