Vegan Mushroom Gravy

Vegan Mushroom Gravy

 

Vegan Mushroom Gravy

16 ounces of small variety mushrooms (I recommend mini-portabellos or white button variety)

1/4 cup all-purpose flour (regular or gluten-free)

2 to 2-1/2 cups vegetable broth

3 tablespoons Braggs liquid aminos (you may substitute with organic tamari or soy sauce)

sea salt and black pepper (to taste)

Chop up the mushrooms into fine diced sized pieces.  In a very large skillet, cook down the mushroom pieces (no oil!) on medium heat (no higher) until most of the liquid disappears. This can be done without oil because mushrooms have a high water content.

Reduce heat slightly to medium-low, and stir in the flour until it is well blended with the cooked down mushroom pieces. Slowly pour in 2 cups of the vegetable broth, and add in the liquid aminos (or tamari or soy sauce) and sea salt and black pepper to taste. Increase heat back up to medium to help gravy to thicken. If the gravy becomes too thick, add in the remainder of the vegetable broth, or enough until you get the desired consistency. Makes 2-1/2 cups of gravy.