Everyday Mushroom Gravy

• Total time: 15 min
• Cook time: 12 min
• Prep time: 3 min

• 1 cup water
• 2 tbsp low sodium soy sauce
• 2 tbsp nutritional yeast
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp ground ginger
• 8 ounces brown mushrooms, thinly sliced
• ½ tsp Italian seasoning
• ½ cups nondairy milk
• 2 tbsp cornstarch
• ⅛ tsp nutmeg (optional)

In a skillet, whisk water with low-sodium soy sauce, 1 tablespoon of nutritional yeast, onion powder, garlic powder, and ground ginger. Bring to a boil and add mushrooms, sprinkling them generously with Italian seasoning (a good 10 shakes). Continue to saute over medium-high heat until the mushrooms are brown and soft, about 3 minutes. Meanwhile, whisk nondairy milk with cornstarch and remaining 1 tablespoon of nutritional yeast. Add a very light dash of nutmeg, if desired. Pour over mushrooms, stirring to combine. Reduce heat to low and continue to cook until thick and gravylike, about 5 minutes. Add black pepper to taste (I like it really peppery) and a few more shakes of Italian seasoning unless you were very generous before. Taste again, adding a pinch of salt if necessary. Set aside for a few minutes before serving to let the flavors merge.

Chef's Note: For a smoky-flavored gravy, substitute smoke paprika for the nutmeg, and add more to taste.

Servings per batch: 4

• Calories: 60
• Fat: 1.40g
• Carbohydrate: 8.90g
• Dietary Fiber: 1.40g
• Sugars: NA
• Protein: 5.60g