Mushroom “Giblet” Gravy
April, 2005

Makes 8 cups / Part of our November 1997 story “Southern Revival: A Vegan Thanksgiving,” this rich sauce won raves from an Ohio reader who says she fixes it every holiday.

2-1/2 cups diced onion
2 tablespoons olive oil
1 teaspoon minced garlic
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 teaspoon sea salt
5 cups diced white mushrooms
1/4 cup tamari or soy sauce
3 cups plain soy milk
1/2 cup whole-wheat pastry flour
2 cups water

1. In a stockpot, sauté onions with oil and garlic for 5 minutes. Add herbs and salt; increase heat to medium-high. Cook for 1 minute.
2. Add mushrooms, tamari or soy sauce, and soy milk. Bring to a high simmer, but do not boil.
3. In a medium bowl, mix flour and water to a smooth consistency. Slowly stir mixture into the pot, whisking or stirring constantly until thickened, about 3–4 minutes.
4. Reduce heat to low and let gravy simmer for another 5 minutes.

PER SERVING (1/4 cup): 31 cal, 40% fat cal, 1g fat, 0g sat fat, 0mg chol, 1g protein, 4g carb, 1g fiber, 191mg sodium