Now that you’ve got some tasty vegan broth that’s been STOCKpiled (oh, I just HAD to have some pun with that), I’m going to show you a few interesting ways to use it. I’ll start with this amazingly quick and easy vegan mushroom gravy. This is the tastiest, umamiest (totally a word), most versatile gravy that you’ll ever try. You can keep it classic and serve it over mashed potatoes. Or, be trendy and have it on top of a whole roasted cauliflower. Vegetarian poutine? No longer a pipe dream. Whichever way you decide to pour it, once you try it, you’ll never go back to brown powder and water again. Bonus: this gravy is both vegan AND gluten-free, making it a great option for those dinner guests with special diets or food intolerances.
Mushroom & Pepper Gravy
(a.k.a. Vegan Mushroom Gravy / Vegetarian Gravy)
an original recipe by Allison Sklar
ingredients
2 tbsp oil
1 pint cremini (or white) mushrooms
1/2 small onion, very thinly sliced
1 1/2 cups vegetable broth
2 tbsp cornstarch
1/2 cup water
2 tbsp gluten-free tamari (or low-sodium soy sauce, if you’re not concerned about gluten)
1 tbsp rice vinegar or apple cider vinegar
pinch salt
generous amount of cracked black pepper
