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Gravy

Ingredients

3 cloves garlic (____ grams)
0.25 cup vegan butter (____ grams)
50 grams shiitake mushroom
0.5 tsp dried thyme
0.5 tsp dried rosemary
0.5 tsp ground nutmeg
0.66 cup tahini (____ grams)
0.5 cup tamari (____ grams)
0.25 cup maple syrup (____ grams)
0.25 cup vegetable stock (____ grams)
2 tbsp worcestershire sauce (____ grams)

Method

Mince the shiitake mushroom. Slice the garlic cloves in half if you just want to steep them in the butter, or mince or crush them if you want to to include the whole cloves of garlice.
Assemble the remaining ingredients - you can make one bowl for the dry ingredients (mostly just spices!) and one bowl for the wet ingredients. Sift and whisk together respectively - it's nice to have everything measured out and ready to cook!
Sautée the garlic and shiitake mushroom in butter. If you'd like, remove the garlic pieces.
Add the dry spice mix, and sautée for another 2 to 3 minutes.
Add the wet ingredient mix, and simmer for 3 to 4 minutes.
Thin with more vegetable stock as needed. Or, thicken with a cornstarch slurry if needed?
Serve and enjoy!

Notes

Yields 2 cups
Should keep in fridge up to 2 weeks, or in freezer up to 3 months
Based on Lauren Toyota's gravy recipe

Nutrition Data

{
  "serving": "1 serving"
}

{
  "nutritionEntries": []
}

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  "status": "💪 Try Now",
  "name": "Gravy",
  "lastEditedTime": "2024-10-15T14:16:53.425Z",
  "dataFilePath": "./data/eats/gravy.json",
  "slug": "gravy",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/gravy.md",
  "ingredients": [
    "3 cloves garlic (`____` grams)\n",
    "0.25 cup vegan butter (`____` grams)\n",
    "50 grams shiitake mushroom\n",
    "0.5 tsp dried thyme\n",
    "0.5 tsp dried rosemary\n",
    "0.5 tsp ground nutmeg\n",
    "0.66 cup tahini (`____` grams)\n",
    "0.5 cup tamari (`____` grams)\n",
    "0.25 cup maple syrup (`____` grams)\n",
    "0.25 cup vegetable stock (`____` grams)\n",
    "2 tbsp worcestershire sauce (`____` grams)\n"
  ],
  "method": "*   Mince the shiitake mushroom. Slice the garlic cloves in half if you just want to steep them in the butter, or mince or crush them if you want to to include the whole cloves of garlice.\n*   Assemble the remaining ingredients - you can make one bowl for the dry ingredients (mostly just spices!) and one bowl for the wet ingredients. Sift and whisk together respectively - it's nice to have everything measured out and ready to cook!\n*   Sautée the garlic and shiitake mushroom in butter. If you'd like, remove the garlic pieces.\n*   Add the dry spice mix, and sautée for another 2 to 3 minutes.\n*   Add the wet ingredient mix, and simmer for 3 to 4 minutes.\n*   Thin with more vegetable stock as needed. Or, thicken with a cornstarch slurry if needed?\n*   Serve and enjoy!\n",
  "notes": "*   Yields 2 cups\n*   Should keep in fridge up to 2 weeks, or in freezer up to 3 months\n*   Based on Lauren Toyota's gravy recipe\n",
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    "serving": {
      "value": 1,
      "unit": "serving"
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