Portobello

Vegan Brown Gravy

Ingredients for Gravy
¼ cup chickpea flour
¼ cup olive oil
2 cups vegetable broth (water and veggie bullion)
½ tsp dried thyme
½ tsp dried sage
¼ tsp garlic powder
salt to taste 
pepper to taste

Method for the gravy

Over low heat, whisk together the olive oil and chickpea flour in the saucepan, to make a roux. Whisk continuously it is as dark as you want it to be, remove from heat and let cool for 2-3 minutes.Put the saucepan back on medium-low heat and add the sage, thyme, garlic powder, salt, and pepper. Whisk to combine.
Slowly, 1/4 cup at a time, pour the vegetable broth into the roux, whisking to combine.
Let the gravy simmer over medium-low heat for 20 more minutes, or until it is as thick as you want it. Be patient with the gluten-free gravy–it takes longer to thicken. When it is thickened, remove from heat.

Portobello Mushroom

Ingredients for the mushroom

1/2 onion finely diced
2 cloves garlic finely minced
1 portobello mushroom cap finely chopped
1 tablespoon chopped parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Method for the mushroom

Saute the onions, garlic, parlsey and mushrooms in the olive oil till the onions are soft. Mix in the gravy and balamic vinegar. Bring to a boil. Lower heat and simmer for 5 minutes. Serve over Vegan mashed potatoes.

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