Yield: 1 servings
|1 cup||Mushrooms; sliced thin|
|1 tablespoon||Oil, natural; * Water|
|⅓ cup||Flour; whole wheat,kamut, spelt, millet or quinoa up to 1/2 cup|
|2 tablespoons||Tamari soy sauce|
|Sea salt; to taste OR- dark miso up to 3 Tbsp|
|1 teaspoon||Vegetable broth powder up to 2 tsp OR- 1-2 veg bouillon cubes|
|Sea kelp; several dashes|
*To eliminate oil from this recipe, saute the mushrooms in the tamari or a bit of the water instead.
Saute the mushrooms in the oil. Add the flour and constantly over medium-low heat for 1-2 minutes to brown the flour for more flavour.
Add the remaining ingredients and stir with a wine whisk until the sauce is very well mixed and there are no lumps. Stir constantly over medium heat until very hot. Reduce heat and cook on the lowest setting for 10-15 minutes until the sauce is thickened. Stir occasionally while simmering.
Serve over hot vegetables, burgers, balls or whole grains and enjoy! MAKES: 2½ CUPS SOURCE: _Vegan Delights: Gourmet Vegetarian Specialities_ by Jeanne Marie Martin. posted by Anne MacLellan Converted by MMCONV vers. 1⅖ ---