A vegan mushroom sauce that works well with bean dishes and pasta, and can be thickened to make mushroom gravy.
||about 4 cups
- small bowl
- 3 c vegetable stock
- 2 T arrowroot powder or flour
- 1 T olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 c cremini mushrooms, thinly sliced
- 1 t dried thyme
- 1 t salt
- black pepper
- ½ c dry white wine
- 3 T soy sauce
- ¼ c nutritional yeast
- ¼ c soy milk
Whisk together vegetable stock and arrowroot powder until dissolved, and set aside.
Heat oil, add onions and garlic, and sauté for 3 minutes. Add mushrooms, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes. Add soy sauce and vegetable broth, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes. Whisk in nutritional yeast until it dissolves, then whisk in soy milk for a minute. Let cool slightly before serving.
Recipe adapted from Vegan with a Vengeance: Over 150 delicious, cheap, animal-free recipes that rock, by Isa Chandra Moskowitz (read my review). She pairs it with Black-Eyed Pea and Quinoa Croquettes.
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