| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
New, Vegtime7 |
16 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
c |
Cremini mushrooms; chopped |
| 2 1/4 |
c |
Water |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Vegetable bouillon powder |
| 2 |
ts |
Cornstarch dissolved in 1/4 cup water |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
MAKE 3 CUPS VEGAN
This easy sauce makes a luscious topping for the roulade and the savory
Mashed Celery Root and Potatoes.
In medium saucepan, heat oil over medium heat. Add onion and garlic and
cook, stirring often, until onion is soft, about 5 minutes. Add mushrooms
and cook, stirring often, until they begin to release their juices. Add
water, soy sauce, bouillon powder and dissolved cornstarch; stir well.
Simmer until thickened slightly, about 10 minutes. Season with salt and
pepper.
PER 3-TBLS. SERVING: 25 CAL.; 0 PROT.; 2G TOTAL FAT (0 SAT. FAT); 2G CARB.;
0 CHOL.; 257MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 56
Converted by MM_Buster v2.0l.
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