Mashers are my go-to comfort food on cool days like today. Before going plant-based, these would have been full of butter and milk. And gravy? I could whisk up a roux like nobody’s business.
It may seem too good to be true, but today’s dish contains only a tiny amount of fat (from the soy milk) and absolutely no animal products. And it is even more flavorful and satisfying than the traditional preparation.
Marsala Mushroom Gravy
1/2 cup water
1/2 cup Marsala cooking wine
1 tablespoon low-sodium soy sauce
1 tablespoon nutritional yeast
1/4 teaspoon of each: garlic powder, onion powder, ground ginger
2 cloves garlic, finely minced
8 oz. fresh mushrooms, sliced or quartered
1/2 tablespoon Italian seasoning
1/2 cup soy milk
2 tablespoons cornstarch
Salt and freshly ground pepper
Whisk together the first five ingredients in a non-stick skillet and bring to a boil. Add the garlic, mushrooms and Italian seasoning and saute until mushrooms are tender, about 3 minutes.
Whisk together the milk and cornstarch and slowly stir into the mushroom mixture, lowering the heat and stirring until sauce reaches gravy consistency. This should take only about a minute or two. Check for seasoning, adding salt and pepper to taste. Consistency may be adjusted by adding a little water if sauce becomes too thick.
This gravy is amazing on potatoes, rice and other grains like cous cous. It is decadent at brunch over scrambled tofu and home fries. I could really just eat it by the spoonful. Yum!
Recipe adapted from The Happy Herbivore Everyday Cookbook by Lindsay Nixon