There was a time when I didn’t attempt to cook anything outside of a cookbook. Nowadays, I am still addicted to collecting, flipping through, admiring, and finding inspiration in my many cookbooks. However, now I usually cook based on my mood, ingredients on hand, and inspiration from all sorts of places. With the weather cooling, I was really in the mood for a hearty gravy sauce to add to my vegetables and grains. This recipe is so simple and quick to make. My husband was devouring this, and thinking up so many meals we can serve this gravy over.
I served our gravy over quinoa and delicious swiss chard, probably my favourite green. Here is the recipe for the gravy. As for the quinoa, I always like to prepare it like I did here, #2 in the directions. As for the chard, simply place in a skillet with a touch of water, sea salt and pepper. Cook for a few minutes until slightly wilted.
Mushroom Gravy Recipe
Makes approx. 2cups
- 1/4 cup nutritional yeast
- 1/4 cup kamut flour
- 1 cup non-dairy milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 package (8 oz.) white mushrooms, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- sea salt and pepper to taste
- Whisk nutritional yeast and flour together with non-dairy milk and set aside.
- Using a skillet over medium heat, add olive oil. When warm, add garlic, onions and mushrooms. Cook over high heat until mushrooms start to soften and turn brown.
- Add non-dairy milk mixture, soy sauce, and herbs, stirring to combine.
- Bring to a boil and continue to cook until thick.
- Season with salt and pepper.
- Serve warm over quinoa and swiss chard.