Peppered Mushroom Gravy - 12g Carbs, 1g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 10%) - Vegan
2 green onions -- to 3
1 cup vegetable broth, low sodium
2 garlic cloves -- minced
2 cups white mushrooms -- sliced
1 cup nondairy milk -- fat-free
1 1/2 teaspoons Dijon mustard
1 Tablespoon nutritional yeast
2 Tablespoons chickpea flour
Mince white and light green parts of the green onions and set aside
temporarily. Slice dark green parts into 2-inch pieces, then slice in half longways and set aside.
Line a skillet with a thin layer of broth. Add garlic and minced onion and saute over high heat, until the garlic starts to turn golden and most of the liquid has cooked off. Add remaining broth, bring to a boil, and add mushrooms. Once boiling, reduce heat to low and add leftover green onion pieces. Continue to saute, stirring regularly, until mushrooms get soft and release their juices.
Meanwhile, whisk nondairy milk with Dijon, nutritional yeast, and chickpea flour until well combined.
Pour into skillet when mushrooms are ready and stir to combine. Crank heat to high and bring to near boil, then reduce to low immediately. Continue to cook and stir until it thickens into a gravy. Add black pepper and salt to taste. (I like it rather peppery).
Makes 1 cup; 4 one-quarter cup servings
Author Note: This Southern-inspired gravy is crazy universal and
crazy-crazy good! Serve it on greens, grains, chickpeas, or mashed
potatoes or thin it out a little with extra nondairy milk to create a
creamy pasta sauce.
Source: "Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi): "March 2013"
Yield: "1 cup"
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Per Serving (excluding unknown items): 70 Calories; trace Fat (6.4%
calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 62mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates
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