Vegan (Spelt) Mushroom Gravy
Makes 6-7 cups (double batch when compared to the book)
Ingredients:
Roux:
4 tbl spelt flour (we used unbleached flour)
4 tbl olive oil
2 tbl filtered water
The roux with unbleached flour worked fine. The spelt flour is probably better for you, or maybe lends a different flavor.
Gravy:
2 tbl olive oil
1 small-medium sweet onion, diced
1 1/2 cups shitake mushrooms, sliced thin
4 cloves of garlic, pressed/minced
4 cups of vegetable broth
1/2 cup soy sauce / tamari, or to taste
1/2 tsp nutmeg, ground
1/2 tsp cayenne pepper
Steps:
1. Create the roux by combining the three ingredients and mixing until in a thick paste. Set aside.
2. Using the olive oil, saute onion and garlic for 5 minutes on medium-high heat, stirring occasionally.
3. Add mushroom and cook for 5 minutes, stirring occasionally.
4. Add remaining ingredients except roux mixture and cook for 5 minutes on low heat, stirring occasionally.
5. Add roux mixture and cook until gravy has a thick consistency, approximately 10 minutes, stirring frequently.
6. If the gravy is not thick enough, you can add additional flour, but make sure to whisk it in slowly to avoid clumping.
From the Chicago Diner Website (meat free since 1983) http://jazzsick.wordpress.com/2008/09/15/recipe-vegan-biscuits-gravy/