Mushroom Gravy-Vegan
Ingredients
- 1 Medium Sweet Onion Chopped Finely
- 1 Tbsp Minced Garlic in jar or 3 cloves garlic minced
- 16 oz Portobello Mushrooms
- 2 Cups Vegetable Broth Low Sodium
- 1 Tbsp Low-sodium Tamari
- 2 Tsp White Miso Paste
- 3 Tbsp Whole Wheat Flour
- 2 Tsp Black Pepper (Season to taste)
- 1 Tsp Miss Dash Original Seasoning
Instructions
- Chop onions and add into a large saute pan. Add two teaspoons of veggie broth or water to pan to prevent onions from sticking. Cook over medium heat until mushrooms soften.
- Add into sauce pan minced garlic, stir well.
- Slice mushrooms thinly and add into pan. Add more vegetable stock or water to pan so nothing sticks or burns. Keep over medium heat.
- After mushrooms have softened, add in one cup of vegetable broth to pan. Stir well.
- In a medium size bowl add one cup of vegetable broth, 3 Tbsp of whole wheat flour, Tamari and Miso paste. Stir well until the miso and flour are smooth and there are no lumps. Season with pepper an Miss Dash to taste.
- Add broth mixture into pan and continue stirring until the gravy has thickened.
