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1/2 cup dried porcini mushrooms
1 medium onion, thinly sliced
6 cloves garlic, minced
1 cup mushrooms, sliced
3 tablespoons whole wheat flour
1 teaspoon coconut aminos
1 cup water
1/2 tablespoon balsamic vinegar
1/8 teaspoon dried sage
1/8 teaspoon black pepper
Soak dried porcini mushrooms in 1 cup very hot water until soft, 10 to 15 minutes. Drain mushrooms, chop finely and reserve soaking water.
Heat 1/8 cup water in a medium saucepan, add onion, garlic and mushrooms, cover and cook over low heat until onions are soft. Add the flour, nutritional yeast, Braggs, and VegiZest. Gradually add 1 cup water along with the mushroom soaking water, stirring constantly. While stirring, bring the gravy to a boil, reduce heat and simmer until thickened. Add vinegar, sage and black pepper.
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Protein 3 g Carbohydrates 8 g Sugars 2 g Total Fat 0.3 g Saturated Fat 0.1 g Cholesterol 0 mg Sodium 30 mg Fiber 1.6 g Beta-Carotene 1 ug Vitamin C 3 mg Calcium 23 mg Iron 0.6 mg Folate 15 ug Magnesium 16 mg Potassium 135 mg Zinc 0.9 mg Selenium 7.6 ug