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Golden Gravy (with Mashed Potatoes)

Source of Recipe

The Peaceful Palate by Jennifer Raymond


Recipe Introduction

This gravy is perfect for mashed potatoes - or Tofurky! The best way to do it is along with the mashed potatoes, so you can use the liquid that you preserve from the boiled potatoes. The recipe below is written as if you were doing it along with the mashed potatoes, but you can just do it alone and use plain water.

List of Ingredients

4 large russet potatoes, peeled and diced
2 cups water (or 1 cup water + 1 cup vegetable broth if you don't do the
recipe with potatoes)
1/2-1 teaspoon salt
1/2-1 cup soy or rice milk
2 teaspoons olive or toasted sesame oil (Earth Balance also works really
well)
1 medium onion, chopped
1 cup thinly sliced mushrooms (cremini work well)
3 Tbsp flour
3 Tbsp soy sauce
1/4 teaspoon black pepper



Recipe

1. Place the potatoes in a pot with 2 cups of water and 1/2 teaspoon salt. Simmer until tender, about 15 to 20 minutes. Drain and reserve the liquid. Mash the potatoes, then add enough soymilk or rice milk to make the potatoes creamy. Add salt to taste. Cover and set aside.
2. Heat the oil in a large skillet and saute the onion and mushrooms over high heat, stirring frequently, until they are browned, about 5 minutes.
3. Whisk the flour into the potato cooking liquid along with the soy sauce and black pepper. Add to the onion mixture and cook over medium heat, stirring constantly until thickened.

For smooth gravy, puree it in a blender or food processor. You may want to play a little with the flavor and add soy sauce or salt and pepper to taste. Reheat the mixture if necessary on low heat in a saucepan.


Per serving: 139 calories; 2.5 g protein; 29 g carbohydrate; 1 g fat; 232 mg sodium; 0 mg cholesterol