Why is your grandma’s vegan mushroom gravy weird?

You don’t need to be a science nerd to know that vegan mushroom curry is weird.

It’s actually pretty complicated.

This is not something you can get by just throwing it in your mouth.

The mushroom gravy is a mixture of broth, veggie broth, and spices, and it’s made with mushroom, carrots, onions, and herbs.

The broth is usually vegan, but you can substitute vegetarian broth if you want.

For a lot of people, the broth is also made with soy sauce, so this recipe might make sense for you.

It sounds simple, but there’s a lot going on here.

I will say that the broth contains a lot more flavor than the traditional versions, and that’s great, because I really love that it tastes like a hearty stew.

If you’re a vegetarian, you can also omit the vegetables altogether and just enjoy the mushrooms.

(And if you’re not, that’s fine too.)

Vegetarian Mushroom Gravy Author: Anjali Ingredients 1/4 cup vegan mushroom broth (I used the homemade vegan mushroom stew from Vegan Mango, which is a great source of nutrients) 1/2 cup soy sauce (or any other soy sauce you like) 2-3 tablespoons ground ginger 1/8 teaspoon ground cinnamon 2 cloves garlic, minced 1 cup finely chopped onion 1/3 cup carrot, diced 1/6 cup carrots, chopped 2 cups vegetable broth (including veggie, vegetable, soy, and vegan broth) 1 tablespoon vegan chili powder (I prefer this one from Whole Foods) 3 cups vegetable stock (or veggie stock substitute if you prefer) 2 cups mushrooms, sliced 1/5 cup nutritional yeast, to taste Instructions In a large pot over medium heat, add the broth and cook until it starts to thicken, about 4 minutes.

(I usually start by tossing the mushrooms and onions in the pot, but this is all I do.

I like to let them cool and set them in a paper towel.)

Once it’s cooked, add in the spices, ginger, and cinnamon.

Cook for a few more minutes.

Add in the mushrooms, carrots and onions, along with the vegetable broth and soy sauce.

Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, until the broth has thickened slightly.

Stir in the nutritional yeast.

Serve immediately.

Notes I made mine by using the vegan mushroom soup from VeganMango, but if you don’t have a vegan mushroom stock, you could also use soy sauce instead.

If that doesn’t work for you, try using veggie or vegetable broth. 3.5.3208

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