Vegan Mushroom Gravy

Dieting shouldn't mean you have to give up anything, especially taste! I developed this recipe after going vegan. I was craving biscuits and gravy, so I took matters into my own hand using what I knew about making gravies. Coincidentally I developed a full flavor gravy which is extremely low in fat. The entire recipe only has 13 grams of fat if you use light soy milk. Typically a quarter cup has four grams. This recipe yields almost three cups!

Mushroom Gravy

Ingredients:
1 tablespoon earth balance
1/2 cup minced mushrooms
1/4 onion, minced
1 1/2 cup + 5 tablespoons soymilk, separated
4 tablespoons flour
1 tablespoon corn starch
¼ teaspoon pepper
1 tablespoons vegetable better than bouillon
Or
3 bouillon cubes

Directions:
1. Melt earth balance in a sauce pan over medium heat
2. Add mushrooms and onion
3. Cook, stirring regularly, until onions are transparent
4. Add 1 1/2 cup soymilk. Stir.
5. In a bowl combine flour and cornstarch.
6. Add remaining soymilk to flour mixture one tablespoon at a time.
7. Add flour mixture to sauce pan.
8. Add pepper and bouillon.
9. Bring to boil, stirring regularly.
10. Cook until thickened.

Tips:
• When you add the soymilk the gravy will smell sweet. It does not taste sweet. Do not worry.
• Better than bouillon is what it claims.
• Whatever you do combine the flour and cornstarch with the small amount of cold soymilk before adding it to the saucepan or you will have lumpy gravy.
• Enjoy with a biscuit for breakfast or over mashed potatoes.