Vegetarian, Vegan, Gluten-free, Dairy-free
YIELDS: 4 servings
- 1 tsp olive oil
- ½ cup onion, chopped
- 1 Tbsp garlic, minced
- 1 cup mixed mushrooms, sliced
- ½ cup mixed mushrooms, chopped
- 1 Tbsp fresh parsley, chopped
- 1 tsp nutritional yeast
- ¼ cup mirin
- 1 Tbsp kuzu or arrowroot
- 1 ½ cup vegetable stock
Sauté oil, onion, garlic, all mushrooms, parsley, yeast, salt and pepper in a pan on medium heat, until it begins to caramelize, about 5 to 7 minutes. Set aside.
Use mirin to deglaze the pan. Add 1 ¼ cup vegetable stock to the pan.
Use the remaining ¼ cup to make slurry with kuzu or arrowroot, then add to pan.
Cook until gently boiling and gravy begins to thicken.
Once gravy is thick, serve over mashed potatoes, lentil loaf or green beans.
Submitted by Sara Glassman of Vine Dining. April 2014.