Brown Mushroom Gravy

Name: Brown Mushroom Gravy
Yield: Makes 3¼ cups (810 ml)
Ingredients: 2 tablespoons (30 ml) tamari; 1 tablespoon (15 ml) light or dark miso; 2½ cups (625 ml) water or vegetable broth; 2 tablespoons (30 ml) cornstarch, or ¼ cup (60 ml) arrowroot starch; ¼ teaspoon (1 ml) ground black pepper; 2 cups (500 ml) sliced mushrooms; 2 teaspoons (10 ml) poultry seasoning (see Tip); 2 cloves garlic, crushed, or 1 teaspoon (5 ml) garlic powder; ½ onion, finely diced; ¼ cup (60 ml) cold water; ¼ cup (60 ml) nutritional yeast flakes

Preparation info

Makes
3¼ cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

You might be surprised to discover that gravy made without fat can be incredibly delicious. This version is both fat-free and gluten-free. If you’re not wild about mushrooms, omit them; the gravy will still be delicious.

Ingredients

2½ cups (625 ml) water or vegetable broth
2 cups (500

Side dish
Vegan

Method

Put ¼ cup (60 ml) of the water and the mushrooms, onion, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add more water if needed to prevent sticking.

Add the remaining 2¼ cups (550 ml) of the water and the nutritional yeast, tamari, miso, poultry seasoning, and pepper. Decrease the heat to low and cook, sti