This is a hearty gravy that you can adjust based on how spicy you like it. We used a spicy mango chutney to turn up the heat just a little. This gravy is just the right combination of earthy, sweet and salty!
Ingredient List
4 oz oyster mushrooms, thinly sliced (we get ours from Segura & Sons: https://www.facebook.com/SeguraMushrooms/)
1 clove black garlic, diced
2 tsp olive oil
2 cups vegetable broth
2 tbsp red wine vinegar
3 tbsp mango chutney
1 tsp cumin
1 tsp cilantro
1 tsp dill
salt and pepper to taste
hot sauce to taste (from kBueno in Stevens Point)
Preparation
Lightly saute mushrooms and garlic in olive oil until mushrooms start to turn brown.
Add vegetable broth and red wine vinegar and cook until roughly halved. Add remaining ingredients and simmer for 10 minutes.
Serve over vegan sausage and fried baby red potatoes (with a slice of rye bread for any left over gravy!
The Vegan Trough 