yield: 5-1/2 cups
8 oz mushrooms, your choice, sliced
1/4 C sliced onions
1-1/2 Tbsps. oil
1/2 C white flour
2 Tbsp oil
4 cups stock, vegetable bouillon or soy milk
1 Tbsp soy sauce
1/4 tsp black pepper
Lightly sauté the sliced mushrooms and onions in the 1-1/2 Tbsps oil. In another pan, combine and bubble the flour and 2 Tbsp oil over low heat for one minute. Whisk in the stock, bouillon, or soy milk, along with the soy sauce and black pepper. Cook until thickened, whisk out any lumps.Stir in the mushrooms and onions, and serve.
From Tofu Cookery, Louise Hagler, Book Publishing
I use crimini mushrooms, unbleached flour and vegetable broth made from "Better Than Broth" brand vegetable broth which is vegan added to boiling water.
Also, Bastyr University in North Seattle, been there and eaten in their cafeteria several times, has a great Cashew Gravy, if you can find Cashew Butter where you live. The link for that is www.bastyr.edu/recipes/cashew-gravy
. It goes with their Walnut/Rice Loaf which is also excellent. Check out all the vegetarian recipes they have.
"Give to every other being every right that you claim for yourself.ï¿½
| current weight: 168.0