I think we can all agree. Well, most of us, anyway. Pretty much everything’s better with gravy. Be it mashed potatoes, meatloaf, stuffing, or a holiday roast, gravy adds something extra comforting.
Here’s what I do when I want a quick, easy, satisfying gravy:
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1 8-oz package cremini or white button mushrooms, sliced
- 3 cups vegetable stock, divided
- 3 Tbsp cornstarch
- 1 Tbsp low sodium soy sauce
- 1 Tbsp vegan worcestershire
- 1 Tsp poultry seasoning
Heat a medium sauce pan over medium heat. Saute onion until it starts to brown, about 5 minutes. Add garlic and cook another minute. Add mushrooms and cook until they’ve released their juicy mushroom goodness. Add 2 cups stock, and heat until it starts to boil. Stir remaining 1 cup stock and the rest of the ingredients together and add to the pan. Continue to cook over medium heat, stirring frequently until gravy has thickened.
One thing you’ll learn about me pretty quickly is that I’m a HUGE fan of savory breakfasts. Once in awhile, I’ll enjoy something on the sweeter side (Dr. Fuhrman’s Super Seed Oatmeal is usually our go-to sweet-ish breakfast), but most of the time you’ll find me cooking up veggies and beans in the morning. In fact, if it weren’t for having to feed another person, I’d probably just have dinner leftovers most days.
This morning I came across a half cup or so of jarred marinara sauce (I think I’d saved it with the lofty notion that I’d make pizza or something) and decided it might just go well with some nutty oatmeal. Oh, and spinach was on sale this week, and mushrooms almost always find their way on to our breakfast table. This was shaping up to be some potentially tasty breakfast!
Normally I’d use steel cut oats, but I didn’t happen to have any, so feel free to substitute according to your preference (and cook according to the directions on the package). This would be excellent with a sturdy grain like barley, too.
- 1 medium onion, chopped
- 8 oz mushrooms (white or cremini), washed and quartered (my mushrooms were a little on the bigger side, so I cut them in 6 pieces)
- 2 cloves garlic, minced
- 1 3/4 cups water
- 1 cup rolled (old-fashioned) oats
- 1/2 cup marinara sauce
- 5 oz (1/2 bag spinach)
- 1/2 cup cherry tomatoes, halved
- 1/2 tsp red pepper flakes (optional)
- 1-2 Tbsp nutritional yeast (optional)
- Black pepper, to taste
Heat a large, non-stick pan over medium-high heat (or medium, if your stove is on the aggressive side). Add onions and cook, stirring occasionally until they start to brown and soften. Add a splash of water if they start to stick. While the onion is cooking, prep your mushrooms and add them to the pan. Cook an additional 7 minutes or so, until mushrooms have browned and start to release their juices. Add garlic and cook another minute.
In a large saucepan, bring water to a boil and add oatmeal. Return to a boil, then reduce heat to medium-low and cook, stirring occasionally, for 5 minutes or until oats are done. Stir in the mushroom mixture and remaining ingredients (including nutritional yeast and red pepper, if using) and cook until spinach is wilted and tomatoes are slightly softened.