Nutrition
Calories: 109kcal | Carbohydrates: 7.5g | Protein: 12.5g | Fat: 2g | Fiber: 4g
Looking for a vegan gravy to slather all over mashed potatoes or whatever else you dream up? Check out this high protein mushroom gravy recipe. It's 52% protein, and is so good that you'll want to put it on everything!
Servings
Ingredients
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1 Onion diced
- 1 bulb Garlic minced
- 3 cup Mushrooms cut very small
- 1 1/2 cup Soy Milk unsweetened
- 1/2 cup Nutritional Yeast
- 1/2 cup Vegetable Stock
- 1 tsp Thyme
- 1/4 tsp Nutmeg
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Umami Powder (optional, but yum)
Instructions
- In a medium-heat skillet, saute onions until translucent. Add garlic and saute for another 3 - 5 minutes, stirring regularly to avoid burning.
- In a blender, blend the cooked onion/garlic, milk, nutritional yeast, tofu until smooth and creamy.
- In a medium-heat skillet, saute mushrooms.
- Add the tofu mixture to the pan with your mushrooms and vegetable broth and continuing cooking and stirring. Add in all remaining spices.
- Cook for another 10 minutes or so, stirring well. Add more vegetable broth if you would like it to be a thinner consistency.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Mushroom Gravy
Did you make this recipe?Mention @proteindeficient.vegan