Vegan, Gluten Free Mushroom Gravy

Vegan, Gluten Free Mushroom Gravy

This hearty and savory mushroom gravy holds its own against it’s meaty counterparts. Arrowroot powder substitutes flour in this recipe and also makes it safe to eat for anyone with a gluten intolerance or gluten allergies. Cornstarch would also be a great alternative if you can’t find arrowroot powder. So vegans and the gluten intolerant, don’t spend another holiday meal suffering through dry mashed potatoes! Smother them with this gravy that both meat eaters and vegans alike will love! Makes 2 cups of gravy.

What you will need:
medium to large pot
10 oz of your favorite mix of mushrooms (I used crimini and shiitake), sliced or chopped. If using shiitake or oyster mushrooms, remove the stems as well.
1/2 of an onion, finely chopped
3 cloves of garlic, minced
4 tbs earth balance buttery spread
1 1/2c vegetable stock
1/2c almond milk
3 tbs arrowroot powder
1/4c nutritional yeast
2 tbs Bragg’s liquid amino acids
1 tbs Italian seasoning
a twist or two of the lemon pepper grinder (if you don’t have this ingredient, that’s ok)
fresh sprig of rosemary
liquid smoke

In a pot over medium heat, melt earth balance buttery spread. Add your sliced mushrooms and onions and continue to cook on medium heat for about 5 minutes or until mushrooms start to reduce and release some of their liquid. Add your minced garlic and continue to cook for another minute. Add your vegetable stock. Turn the heat on high and let the gravy start to boil. While continually stirring, slowly add the arrowroot powder, making sure to not let it stick and clump together. Once the powder is mixed in, turn down the heat and continue to stir. Add the almond milk, nutritional yeast, Italian seasoning, Bragg’s, lemon pepper, rosemary and a couple of drops of liquid smoke and stir until all ingredients are combined. Serve over mashed potatoes or any other part of your holiday dinner.

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Vegan Mac and Cheese Sauce with Gluten Free Quinoa Pasta

Vegan Mac and Cheese Sauce with Gluten Free Quinoa Pasta

This vegan “cheese” sauce is made with cashews and orange cauliflower, giving it a rich, creamy taste, along with nutritional yeast to give it a slight “cheesy” flavor. This recipe definitely hits the nail on the head when it comes to comfort food, while still being a healthier alternative to fatty cheese sauces filled with lots of heavy creams and butter. And there’s so many different ways to use it, it’s not just limited to mac and cheese! Top off chili with it, enjoy it with your favorite veggie dog, load up a baked potato with it, or pour it over broccoli with some hot sauce! The possibilities are endless! Makes about 6 cups of sauce. Any leftover sauce can be kept in the freezer.

What you will need:
a food processor and large pot
1 head of orange cauliflower (about 4 cups.) if you can’t find orange cauliflower, white will work just the same
1/2 c cashews (salted or unsalted)
1c almond milk
3/4 c nutritional yeast
1/2 c water
4 tbsp earth balance
1 clove of garlic
1 tsp yellow mustard
salt, to taste
fresh herbs to garnish. I used rosemary. Thyme, dill, sage or basil would also be great, too.

In a large pot, bring water to a boil and add cauliflower florets. Boil until very soft and tender, about 15- 20 minutes. Drain water, remove from pot and let the cauliflower cool. In food processor, combine the rest of the ingredients, aside from the garnish, and blend until creamy and smooth. Serve over gluten free quinoa noodles, rice, or any other comfort food that’s in need of a creamy, cheesy sauce.

Spicy Pineapple Habanero BBQ Tofu (Vegan!)

Spicy Pineapple Habanero BBQ Tofu (Vegan!)

This recipe is great for summer BBQ’s and potlucks. It’s a slow cook recipe that allows the sugars from the pineapple and BBQ sauce to caramelize the outside of the tofu while the inside stays moist and chewy. It’s also the recipe that convinced my mom that tofu is not a horrible, non-edible, awful thing.

What you will need:
2 lbs. extra firm tofu
1/8- 1/4 c pineapple habanero sauce (add more or less depending on how spicy you want it) this is the sauce I used: http://www.robertrothschild.com/product/product-details.aspx?prodid=561
1 18 oz. bottle of BBQ sauce
1/4 c nutritional yeast (if you don’t have nutritional yeast, you can leave it out)
sriracha to taste
olive oil for pan frying

This recipe is a little time consuming. It will take a at least half an hour to prep and 2 hours to cook.

For this recipe, you will need to freeze and thaw tofu to give it a more “meaty” texture and to help it absorb the flavors of this dish better. Read my post on how to do that here: https://theveggieslaughterhouse.wordpress.com/2013/07/29/how-to-freeze-and-press-tofu-for-its-best-texture-and-flavor-absorption/. Follow the directions on how to prepare the tofu, then pan fry in olive oil. This step is very important because it prevents the tofu from drying out in the oven. Then, mix together the BBQ sauce, nutritional yeast, sriracha and pineapple habanero sauce in a bowl and completely coat the tofu in it. Arrange on a non-greased cooking sheet with just enough space between the pieces of tofu so they’re not touching. Cook for two hours at 300 degrees without turning the tofu over. Remove from oven and munch!