Mushroom Onion Gravy

2 tablespoons canola oil (or other light flavored oil)
2 tablespoons shallots
4 cups chopped mushrooms
1 cup chopped onion
2 tablespoon Worcestershire sauce
1/4 cup white wine (optional)
2 cups warm soy milk
1 cup vegetable broth
2 tablespoon flour
Salt and fresh ground pepper to taste

Note: I use a vegan Worcestershire that has no anchovies.
Heat the oil in a pan over medium/high heat.  Add the shallots and sauté until translucent.  Add the mushrooms, onions, wine and Worcestershire.  Sauté until the mushrooms and onions are soft.
In a separate bowl, combine the warm soy milk and vegetable broth.  Whisk in the flour.

Add the milk mixture to the mushrooms. 

Bring to a light simmer and cook for about 5-7 minutes or until the gravy has thickened.

Add the salt and pepper to taste.  Serve on the side as a topping for your Vegetarian Wellington and Yorkshire pudding or Garlic Mashed Potatoes.

PS.  Gen’s Guiltless Gourmet and this website are not intended for medical advice.  Please always consult a doctor for specific dietary needs.  Please remember to read the labels on food products as additives and ingredients may vary from country to country.

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