Mushroom Gravy
Nutritional yeast is available at most health food stores and adds a nice flavor to vegetarian gravy. If it’s not on hand, this gravy can be made without it—increase flour to 1/3 cup.

1 medium onion, sliced
1 cup mushrooms, sliced
3 1/2 cups water
1/4 cup tamari soy soauce
1/4 cup flour
1/4 cup nutritional yeast
1 tablespoon fresh thyme or 1 teaspoon dried
2 teaspoon fresh sage or 1/4 teaspoon dried

Spray saute pan with cooking spray. Saute onion and mushroom until soft, about 10 minutes. Remove from pan and set aside. Add flour and nutritional yeast if using. Saute over medium low heat until the flour begins to brown and smell “toasty,” about 3 minutes. Add water and tamari and stir with whisk until smooth. Return onion and mushroom mixture to pan. Simmer over low heat 5 to 10 minutes. If a smooth gravy is desired, strain out mushrooms and onion. For a country-style gravy leave them in. Add herbs and serve, hot. (If the gravy becomes too thick upono standing, add more water and reheat.)



basic gravy
A basic gravy recipe. Add sauteed mushrooms, roasted shallots, garlic, or portabellos, if desired. Delicious with mashed potatoes!

1/3 cup flour
1/3 cup nutritional yeast
2 tablespoons soy sauce
2 - 3 cups water
salt to taste
pepper to taste

Dry toast flour and nutritional yeast in a saute pan over medium heat until it begins to smell toasty. Add remaining ingredients and whisk constantly until mixture thickens. Remove from heat and serve.
(Optional: for a richer gravy, add 2 tablespoons oil before adding water.)