Make-Ahead Vegan Mushroom Gravy

• Produce

  • 1 head Garlic, Roasted
  • 1 Leek, medium large
  • 250 g Mushrooms
  • 1 Onion, large
  • 1 tbsp Shiitake, powder

• Baking & Spices

  • 1 tbsp Paprika
  • 1 tsp Sugar
  • 1 tbsp Tapioca flour

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 tbsp Liquid aminos
  • 1 Litre (4 cups good vegetable stock

Found on yumsome.com

Description

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely-sliced
• 1 medium-large leek, trimmed, cleaned, and finely-sliced
• 1 head roasted garlic
• 1 tbsp liquid aminos
• 1 litre (4 cups) good vegetable stock
• 1 tbsp tapioca flour (tapioca starch) + 2 tbsp water
• 250g (9 oz) mushrooms, sliced
• 1 tbsp paprika
• 1 tbsp shiitake powder
• 1 tsp sugar
• Sea salt and freshly-ground black pepper, to taste

Directions

• In a large skillet over a low heat, gently fry the onions and leeks in the oil, stirring occasionally, until they start to caramelise. (This should take around 30 minutes.)
• Add the roast garlic to the onions and leeks, mash it a little to break it up, and cook for another minute or so.
• Stir in the liquid aminos, and allow to evaporate.
• Turn up the heat, add the mushrooms, paprika, shiitake powder, and sugar. Cook for another 5 mins, stirring all the time.
• Add the stock.
• Mix the cornflour with the water to make a paste, and add to the skillet. Keep stirring for a couple of minutes, until the gravy has thickened and just begins to boil.
• Reduce the heat to low, cover, and simmer for around 20 minutes.
• Remove from the heat, and blend until smooth.
• Taste, and season.
• If not serving immediately, this mushroom gravy can be stored in an airtight jar in the fridge for a couple of weeks. It can also be frozen.

Nutrition