- 16 oz mushrooms chopped (optional)
- ½ cup flour 3½ cups plant milk (almond or soy)
- ½ tsp poultry seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ -1 tsp salt (to taste)
- pepper to taste
In a pan sauté chopped mushrooms with a little water and garlic salt over medium high heat. In a bowl add plant milk and slowly whisk in flour, making sure there are no clumps. Once mushrooms are done cooking, slowly whisk in flour mixture and continue stirring for a few minutes until gravy thickens. Turn off heat and add all the seasonings and adjust to taste.
Makes 4-6 cups (serving suggestion 1 cup).
For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book
Check out this recipe on my Youtube Channel: Easy Thanksgiving Sides