This mushroom gravy is one of my favorite vegan comfort foods, perfect on simple mashed potatoes or poured over grilled seitan, tofu, or tempeh. It’s flavorful, creamy, and filling. I originally wrote about it here three years ago, presenting it as a perfect food to impress omnivores. Serve this at your holiday dinners or weekend feasts, omnivorous or otherwise.
- 2 Tablespoons wheat or spelt flour
- 1 Tablespoon organic cornstarch
- 2 Tablespoons water
- 3 Tablespoons olive oil, divided
- 1 cup sliced red onion
- 2 cloves garlic, minced
- 2 cups mixed sliced mushrooms (shitakes, buttons, etc.)
- 1½ cups unsweetened soymilk
- 2 Tablespoons soy sauce
- ½ teaspoon each nutmeg and black pepper
- pinch cayenne
- In a small bowl, whisk together flour, cornstarch, water, and 1 Tablespoon olive oil until smooth. Set aside.
- Add 2 Tablespoons olive oil to a large skillet and heat on medium heat. Add onion and garlic and cook for five minutes, stirring occasionally.
- Add mushrooms to skillet and cook five more minutes, until mushrooms wilt and release water.
- Reduce heat to low and add soymilk, soy sauce, and herbs to skillet. Stir to combine. Bring mixture to a simmer, then add flour mixture. Stir constantly, until gravy is thick and creamy. Remove from heat.
- Gravy can be used as is, or pureed for a smoother texture.
Yield: about 2 cups gravy