If you’re vegan and gluten-free, you can never eat the gravy. Unless, of course, you make it. This mushroom gravy is really thick and flavorful. In fact, you could even eat it as a soup. It’s quick and easy to make too.
Thick and Creamy mmMushroom Gravy
1 small onion
2 celery stalks
1/2 bell pepper
1 tbs sunflower oil
2 cups dried mushrooms (mixed, white, portabella – any but shitake)
2 dried shitake mushrooms (these are very strong and add flavor, so a little goes a long way)
2 cups water
1/8 cup Dr. Bragg’s Amino Acids or Gluten-Free Tamari Sauce
1 tsp black pepper
Heat oil in pan, add onion, celery and bell pepper. Cook until lightly browned and soft. Set aside. Add all dried mushrooms into food processor and blend until a fine powder. Let the powder settle a minute before opening the food processor lid. Add water, Bragg’s, pepper and browned vegetables. Blend until smooth. Heat in microwave or pan and serve.