Vegan gravy with vegetable stock for a base and a unique, flavorful ingredient – soy sauce!
Ingredients:
2 cups organic vegetable stock
2 dried shiitake mushrooms, rinsed
2 tablespoon expeller-pressed olive oil
2 tablespoon whole wheat pastry flour
¼ cup organic soy sauce
Salt to taste
Pepper to taste
Method:
Pour the vegetable stock into a medium saucepan. Add mushrooms. Bring stock and mushrooms to a boil over medium-high heat. Remove and allow mushrooms to steep for 30 minutes.
In another medium saucepan, combine olive oil and flour over medium heat, and whisk until mixed. Brown slightly. Pour stock and mushrooms into olive oil/ flour mixture, whisking the entire time. Add soy sauce, salt, and pepper. Bring mixture to a boil, then quickly reduce heat to low. Simmer, uncovered, for about 20 minutes. Taste to see if you need additional salt and pepper. Remove from heat. Allow to sit for 5 minutes.
Recipe by Food + Chef at http://foodpluschef.com/2015/a-vegan-thanksgiving/