Delicious Vegan Gravy (mushroom & parsley style

• Vegan
• Gluten free

• Produce

  • 1 Garlic clove
  • 4 Mushrooms
  • 1 Onion, small
  • 1/2 tsp Onion powder
  • 1 Small handful Parsley

• Condiments

  • 2 tbsp Tamari

• Baking & Spices

  • 1 Pinch Pepper
  • 2 tbsp Tapioca starch

• Oils & Vinegars

  • 1 Dash Coconut oil

• Liquids

  • 300 ml Spring water

Found on trinityskitchen.com

Description

Ingredients

• 4 mushrooms
• 1 small onion (or ½ a small leek)
• 1 garlic clove
• Dash of coconut oil (or olive oil)
• 300ml spring water (1¼ cups)
• 2 tablespoons of tapioca starch
• ½ teaspoon onion powder
• 2 tablespoon tamari
• Pinch of pepper
• Small handful parsley

Directions

• FIRST: Please check out the super-quick video above (its just over a minute long) to see exactly how you make this.
• Chop mushroom, leek and garlic into small pieces and saute in a small pan for about one minute with the oil.
• Chop the parsley.
• Dissolve the tapioca starch in the water. This gravy is meant to be a medium thickness. If you want it extra thick, add a little more tapioca starch to the cold water mix. Its actually important that you mix the tapioca starch in COLD water (or water at room temperature). If you try mix it directly in hot water it will go gloopy.
• Pour the water mix, add pepper and keep mixing the gravy with a wooden spoon on a medium heat. You need to pretty much constantly stir this, otherwise the gravy will likely go lumpy! It should only take a minute before it comes to the boil. It should have thickened by this stage. If for some reason it hasnt thickened enough, then add more tapioca starch (BUT importantly mix it first in a small amount of cold water before adding).
• Once it starts to bubble keep stirring for another minute.
• Toss in the parsley and then blend until smooth (or leave it a little rustic if you prefer).
• Enjoy with veggies, potatoes or my delicious and popular Seed Roast Loaf