Creamy Mushroom Gravy
By Cathy Fisher
This gravy is delicious with mashed potatoes or the Lentil and Rice Loaf. It's rich and flavorful even without soy sauce, flour or cornstarch.
Serves: Makes about 3 cups
Prep Time: 10 min
Cook Time: 15 min
1 Place the water and cashews into a blender, and set aside.
2 In a medium saucepan on high heat, add 1 tablespoon of water, and when it starts to sputter, add the mushrooms, onion, carrot, and celery. Cook stirring for about 3 minutes until the vegetables soften, adding a little water as needed to prevent sticking. Add the garlic and poultry seasoning, and continue stirring for another 2 minutes (adding water as needed).
3 Add the cooked vegetables to the blender of water and cashews, and blend until smooth (add more water if you’d like a smoother consistency). Return the gravy to the saucepan (on medium heat) and stir briefly just to reheat, grinding a bit of black pepper in at the end. Serve immediately.