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Mushroom Gravy Over Toast

Wanting something different than usual I made this for breakfast this morning.

Ingredients:
Diced mushrooms
1 cup non-dairy milk
3 tablespoons whole wheat flour
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon sage

Directions:
Saute mushrooms in pan.
In a saucepan whisk all other ingredients together and cook over medium heat. Continue to whisk until the gravy has just started to boil and thickens up. Stir in mushrooms.
Serve over whole grain toast.

Notes: Makes enough for about 3 pieces of toast.

Vegan Mushroom Gravy

Ingredients:
8oz mushrooms chopped
2 cloves garlic, minced
1/2 large onion, minced
2 cups veggie broth
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed (optional)
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast
1 teaspoon sherry (optional)
1 tablespoon tamari
2 tablespoons whole wheat flour
1/4 cup plain non-dairy milk
salt and freshly ground black pepper, to taste

Directions:
In a saucepan, saute the onion until it begins to brown. Add the mushrooms and cook for another couple minutes. Add the garlic and cook for another minute.
Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl mix together the milk and flour until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

Zoodles With Roasted Tomatoes, Mushroom And Basil

Notes: We both like this. Pictured topped with sauteed mushrooms.

Ingredients:
1/8 cup olive oil
1 small onion diced
6 garlic cloves smashed & peeled
18 fresh basil leaves, plus 1.4 cup cut into small stips
1/8 tsp crushed red pepper flakes
1 container cherry tomatoes
3 large zucchini spiralized
1/2 container diced mushrooms

Directions:
Pre-heat oven to 200
Stir pepper flakes in to olive oil. Toss tomatoes, basil leaves and diced onion in olive oil. Place the mix in a roasting pan and roast in oven for 3 hours. Gently stir halfway through.
In a large pan saute the mushrooms.
Add and heat the zoodles.
Add the tomato & onion mix and basil strips. Heat through.

Vegan Mushroom Stroganoff

Notes: We both thought this was good. The best recipe we’ve tried yet.

Ingredients:
8 oz. uncooked wide noodles
1 tablespoon oil
1 onion, chopped
3 tablespoons whole wheat flour
2 cups veggie broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 pound mushrooms ( I used a mix)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon tomato paste
5 turns of ground black pepper

Directions:
Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
Drain, and set aside.
In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat.
Add the flour and cook for 30 seconds, stirring constantly.
Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
Add the mushrooms, thyme, sage and salt. Stir to combine.
Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
Add the vinegar and simmer for 4 more minutes.
Add the noodles and black pepper and cook on low for an additional 5 minutes.

Quinoa Stir Fry

Ingredients:
1 cup uncooked
3 carrots diced
2 stalks celery diced
1/2 yellow onion rough chopped
1/2 Cup diced mushrooms
Sauce:
3 T tamari
1 T Mirin
2 tsp garlic powder
2 T toasted sesame oil

Instructions:
Cook the quinoa and let cool. Wok the veggies along with the sauce for a few minutes. Then add the quinoa and wok for another few minutes.