Ingredients

The following ingredients have 4 Servings
  • 8 oz. cremini mushrooms, sliced
  • ½ cup minced sweet onions *
  • 2 Tablespoons reduced sodium tamari *
  • 1 Tablespoon minced garlic
  • 1 Tablespoon + 1 teaspoon GF flour (or flour of choice) *
  • 1 Tablespoon tomato paste
  • 1 cup vegetable broth *
  • 1 ½ cups water
  • 2 Tablespoons nutritional yeast
  • 1 ½ cups soy curls (or 1 ½ cup cooked beans) *
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon dried minced onions
  • 1 teaspoon dried crushed thyme leaves *
  • ½ teaspoon dried ground mustard powder
  • 1/8 teaspoon dried crushed rosemary (+/-) *
  • Pinch dried rubbed sage (+/-)
  • ¾ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper (+/-) 
  • Chopped fresh parsley
  • Mashed potatoes

Instruction

  • Rehydrate the soy curls per package directions.
  • Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  • In a large ceramic/enamel lined skillet/Dutch oven/pot (or similarly large stockpot) add the sliced cremini mushrooms, minced sweet onions, and tamari, sauté over medium-high heat for 4 to 5 minutes to allow the mushrooms to release some of their water.
  • Then add the minced garlic and tomato paste, and sauté for one minute, then sprinkle the flour and Spice/Herb mix over the mushrooms, onion, garlic and tomato paste, sauté for one minute, stirring constantly.
  • Add the vegetable broth, water, and nutritional yeast, stir well to combine, then increase the heat to a boil stirring constantly to allow the sauce to thicken, then immediately lower to simmer.
  • Add the rehydrated soy curls, then simmer for 5 minutes to allow the flavors to marry.
  • Taste test and add additional seasoning to achieve the desired flavor
  • Serve with mashed potatoes and top with a tiny sprinkle of freshly chopped parsley.