Vegan Mushroom Gravy
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 2.5 ounces shiitake mushrooms, chopped
- ½ tsp dried thyme
- 1 tbsp Bragg Liquid Aminos
- 1 tbsp tomato paste
- 3 cups vegetable broth
- ¼ cup cornstarch
- ¼ cup almond milk
- ½ tsp black pepper
Instructions
- In a large sauté pan, heat up two tablespoons of olive oil. Add the chopped shiitake mushrooms and sauté for 3-4 minutes.
- Add the dried thyme, Bragg's and tomato paste, stir and cook for one minute longer.
- Next, add the vegetable broth, stir and bring to a gentle boil.
- In a separate bowl, whisk together the cornstarch and almond milk until combined. Slowly add this mixture to the gravy whisking continuously until the gravy is thick, glossy and smooth.
- Finish the gravy with black pepper, taste and add additional salt if needed, remove the gravy from the heat and enjoy!
- This gravy is wonderful spooned over potatoes, noodles or biscuits and will easily serve 4.