Thursday, October 13, 2011

Fat Free Brown Mushroom Gravy

This is a nice option for those who don't want to use ANY fat in their gravy-making. It's very "herb-y" and flavorful, great over potatoes, rice, lentil loaves, seitan stuffs, tofu scramble... you know... pretty much anything...

Fat Free Brown Mushroom Gravy

3 1/2 cups vegetarian broth; "beef", "chicken" or "vegetable" flavor
1 cup chopped sweet onion
2 - 4 cloves garlic, pressed
1 cup finely chopped mushrooms - regular supermarket mushrooms or wild mushrooms if you happen to have them
1 Tablespoon minced fresh thyme (or 1/4 tsp dry)
1 Tablespoon minced fresh rosemary leaves (or 1/4 tsp dry)
1 Tablespoon minced fresh sage (or 1/4 tsp dry)
1/4 cup Merlot, or other not-sweet red wine
1 Tablespoon Marmite, tamari or soy sauce
3 Tablespoons water
3 tablespoons nutritional yeast
2 tablespoons flour
1/4 teaspoon ground black pepper

heat your trusty cast-iron skillet to medium-high heat.
Bring 1/2 cup of the broth to a simmer.
Add onion and garlic and cook for about 4 minutes or until onion is translucent.
Stir in mushrooms and herbs and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender.
Add wine and cook 1 minute, stirring constantly.
Stir in remaining 3 cups broth and Marmite and bring to a simmer.

Meanwhile, in a small bowl, whisk together water, yeast and flour to form a thick paste. Add mixture to skillet about 2 teaspoons at a time, whisking constantly to make sure it fully dissolves. Add all of flour mixture and then bring to a boil and boil 1 minute, stirring constantly until mixture thickens and floury color starts to fade/cook out.

Add pepper to taste. Serve.


Bianca said...

As much as I LOVE Marmite and eat it on toast all the time, I've never added it to my gravy. Which seems crazy because it would be SO GOOD in gravy. I need to make this!

Tofu Mom (AKA Tofu-n-Sprouts) said...

Awww, you'd LOVE it in gravy!