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Mushroom Gravy
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At last - a hearty, rich gravy that's gluten-free and vegan! Smother over biscuits, roasts, tofu cutlets, rice, steamed greens or anything else you can imagine that loves gravy, like Butternut Squash Patties.
makes 3 1/2 cups


1 tablespoon olive oil

2 cups onions, diced

4 cups mushrooms, sliced (any mushroom or medley will work)

1/4 teaspoon dried thyme

1/4 cup dry sherry

2 tablespoons wheat-free tamari

1 3/4 cup low-sodium vegetable broth

1/4/ teaspoon ground black pepper

2 tablespoons cornstarch dissovled in 1/4 cup water
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Mushroom Gravy
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat oil in a large non-stick skillet on medium-high heat. Saute onions for 5 minutes, or until translucent. Add mushrooms and thyme. Cook, stirring often for about 10 minutes, until mushrooms are tender.
  2. Add sherry, soy sauce and broth, cover and bring to a simmer. Stir in pepper and dissolved cornstarch and cook, stirring constantly, until the gravy is clear and thickened. Remove from heat and serve immediately.

Per serving: 18 calories, trace fat, 2g carbohydrates, 1g protein, 92mg sodium.
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