These two gravy recipes have you covered - do you need rich and easy or something healthier and full of amazing mushrooms and veggies?
Cashew Gravy:
Adapted from VegWeb.com
· 2 cups hot water
· ½ cup raw cashews, soaked
· 1 to 2 tablespoons liquid aminos
· 1 tablespoon chickpea/garbanzo bean flour
· 1 tablespoon onion powder
· 1 tablespoon nutritional yeast
1. Put everything in a blender and blend for 3 minutes.
2. Simmer in saucepan until thickened, whisking often.
Mushroom Gravy:
Adapted from SweetSimpleVegan.com
· ½ cup vegetable stock*
· ½ cup onion, finely diced
· ½ carrot, finely diced
· 2 cloves garlic, minced
· 4 ounces mushrooms, sliced
· ½ teaspoon dried thyme
· ¼ teaspoon dried sage
· ¼ teaspoon dried rosemary
· 2 tablespoons chickpea/garbanzo bean flour
· 1 cup unsweetened plant milk
· 2 teaspoons soy sauce*
· Black pepper to taste
1. Water sauté onion, carrot, and garlic until soft and onions translucent.
2. Add mushrooms and cook until softened.
3. Add herbs and cook for one more minute. (Alternative: 1 teaspoon of salt-free poultry seasoning)
4. Add flour, vegetable stock, soy sauce, and plant milk. Whisk until thoroughly incorporated.
5. Simmer until desired thickness has been reached. Add pepper to taste.
*Healthier Options: Lowest sodium choices.