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A vegan mushroom sauce that works well with bean dishes and pasta, and can be thickened to make mushroom gravy.
|Yield||about 4 cups|
Whisk together vegetable stock and arrowroot powder until dissolved, and set aside.
Recipe adapted from Vegan with a Vengeance: Over 150 delicious, cheap, animal-free recipes that rock, by Isa Chandra Moskowitz. She pairs it with Black-Eyed Pea and Quinoa Croquettes.
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Laura K. Lawless
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