Versatile Vegan Creamy Mushroom Gravy

shroom pxThis versatile vegan gravy works with almost any savory dish. One of my secret ingredients for delicious vegan sauces is vegan cream cheese substitute, which you can find at your more evolved markets and health food stores. I use it to replace heavy cream, cream cheese, chèvre, and tofu. It has a creamier consistency than tofu, and it thins really well with a little coconut or rice milk.

Prep time: 10 minutes
Cooking time: 10 to 15 minutes Makes about 1 1/2 cups

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced, or 1/4 cup minced onion
2 cups sliced mushrooms, any type or combination
1 bay leaf
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine or Marsala
4 ounces vegan cream cheese (1/2 tub)

1 tablespoon light-colored miso

3/4 cup additional liquid to thin: milk (rice, almond, or soy), stock, or water

In a large skillet over medium-high heat, heat oil and sauté garlic, shallots, mushrooms, bay leaf, and thyme. When shallots start to brown after about 6 minutes, deglaze the pan by adding white wine or Marsala. With the heat on medium, reduce the liquid by half, about 6 minutes. Add vegan cream cheese, whisking and smashing the cheese until melted and smooth. add the miso and whisk till smooth. Remove bay leaf and thyme twigs and whisk in additional liquid until gravy thins to desired consistency.

 Buy the book at Powells.comAmazon.com, or BN.com

Vegan Quinoa Fritters with Mushroom Gravy

 

From the back: Quinoa fritters, Sweet Potato Fritters, Potato Croquetas

 Everyone loves a fritter, everyone. When it’s fried up, quinoa creates a crispy crust that’s very satisfying. It’s a nice addition to any table and a great dish to share. People love fritters! Make them half the size for a tasty appetizer. If you’re avoiding gluten, use a gluten-free flour and substitute macerated crispy rice cereal for the breadcrumbs.

Prep time: 20 to 25 minutes
Cooking time: 20 to 24 minutes, plus quinoa cooking time Makes 12 fritters

2 tablespoons olive oil, plus 1/2 cup for frying
1/2 cup minced onion
1/4 cup minced carrot
1/4 cup minced celery
1/4 cup minced red pepper
3 garlic cloves, minced
1 cup cooked quinoa
1/2 cup breadcrumbs
1/4 cup whole-wheat flour
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon minced parsley or cilantro
Heat a large sauté pan over medium heat. Add 2 tablespoons oil and sauté onion, carrot, celery, pepper, and garlic until translucent, about 7 minutes. Transfer to a large bowl and add cooked quinoa, breadcrumbs, flour, salt, pepper, and parsley or cilantro. Mix well. Squeezing the batter together firmly, form mixture into twelve 3-inch fritters (24 if you want mini-fritters).
Add 1/2 cup olive oil to sauté pan and heat over medium-high heat until hot but not smoking. Fry
the fritters in small batches until golden brown, less than 2 minutes per side. Serve with Creamy Mushroom Gravy.
Buy the book at Powells.comAmazon.com, or BN.com