Even though I'm not a vegan (or even vegetarian for that matter) I really enjoyed this recipe, and so did my meat and potatoes loving husband (in fact, he thought it went really well with his steak!). The fact is, I love trying different recipes, and whether it's vegan, gluten free, etc. it's still food, and something I love experimenting with! So vegan and carnivores unite - this recipe is perfect for the both of you. ;)
Ingredients
- 1 small onion, diced (1/2 cup)
- 1 package of button mushrooms, sliced (about 1 1/2 cups)
- 1/2 cup vegetable broth
- 1 tbsp tamari (or soya sauce)
- 1 cup original almond breeze
Directions
In a medium saucepan set to medium heat, saute onions and mushrooms in olive oil until onions are translucent and mushrooms are cooked through
Add vegetable broth, and tamari and bring to a boil. Add almond breeze 1/2 a cup at a time, again bringing the mixture to a boil. Simmer for 2-3 minutes to allow the flavours to meld.
Blend gravy until smooth (or blend just half and leave a few mushroom pieces).
Enjoy!
Add vegetable broth, and tamari and bring to a boil. Add almond breeze 1/2 a cup at a time, again bringing the mixture to a boil. Simmer for 2-3 minutes to allow the flavours to meld.
Blend gravy until smooth (or blend just half and leave a few mushroom pieces).
Enjoy!
This post is brought to you by Almond Breeze. I received monetary compensation in addition to the products used in this post. As always, all opinions are 100% my own and I wouldn't share a product with you if it wasn't something I truly loved.
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