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 fresh
basil
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
- 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.
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