Yields 8 cups
Prep Time: 20 minutes
Cooking Time: 10 minutes
21/2 cups diced onion
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 teaspoon sea salt
5 cups diced white mushrooms
1/4 cup tamari
or soy sauce
3 cups soy milk
1/2 cup whole-wheat pastry flour
2 cups water
back to Vegan Thanksgiving Dinner
- In a medium stock pot, sauté onions for 5 minutes over medium heat with oil and garlic. Add the chopped herbs and sea salt and increase heat to medium-high. Cook for 1 minute.
- Add mushrooms, tamari (or soy sauce) and soy milk. Bring to a high simmer, but don't boil.
- Mix flour and water to a smooth consistency and slowly stir this into the pot, constantly whisking or stirring until thickened, about 3 to 4 minutes.
- Reduce heat to low and let gravy simmer for another 5 minutes.