Vegetarian Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tsp olive oil1/2 cup fresh mushrooms, chopped1/2 tsp thyme, dried2 tbsp white flour1 cup water1/2 cup veggie stock cube(optional)1/2 cup- 1 cup milk2 tsp nutritional yeast1 tsp miso paste1 tsp mustard (I used dijon)salt and black pepper to taste
Heat oil in a saucepan.
Add mushrooms and saute until they release water.
Add dried thyme, flour and saute until flour turns golden.
Slowly add water and whisk until no lumps remain.
Add stock cube if you like at this time.
In a seperate bowl, mix miso, mustard, and nutritional yeast with the milk.
Add this paste to the gravy and mix well.
Add black pepper. You shouldn't need any more salt, but adjust according to taste.
Bring to a boil, then simmer for 5 minutes. Add more water if you like a thinner gravy.
Serve with cornbread..recipe follows soon!
* Can be made vegan by omitting milk entirely and adding more water instead.
Number of Servings: 2
Recipe submitted by SparkPeople user PURPLESQUE.
Add mushrooms and saute until they release water.
Add dried thyme, flour and saute until flour turns golden.
Slowly add water and whisk until no lumps remain.
Add stock cube if you like at this time.
In a seperate bowl, mix miso, mustard, and nutritional yeast with the milk.
Add this paste to the gravy and mix well.
Add black pepper. You shouldn't need any more salt, but adjust according to taste.
Bring to a boil, then simmer for 5 minutes. Add more water if you like a thinner gravy.
Serve with cornbread..recipe follows soon!
* Can be made vegan by omitting milk entirely and adding more water instead.
Number of Servings: 2
Recipe submitted by SparkPeople user PURPLESQUE.
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 3.6 g
- Cholesterol: 2.5 mg
- Sodium: 500.1 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 3.2 g
- Protein: 10.9 g
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