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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. cremini (whole, or white or baby bella mushrooms about 14-16)
- 3 Tbsp. vegan yogurt
- 2 tsp. oil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. black pepper
- 1/4 tsp. all spice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 2 tsp. dried parsley
- 1 tsp. vegan Worcestershire sauce
- 2 Tbsp. rice flour (or use all purpose flour)
- 2 Tbsp. vegan butter
- 2 Tbsp. all purpose flour (or use a gluten free blend to keep it gluten free)
- 1 cup mushroom broth
- 1 tsp. mushroom powder
- 2 cups cashew milk (blend 1/3 cup of raw cashews and 2 cups of water until smooth See notes for Nutfree)
- 1 Tbsp. vegan Worcestershire sauce
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. dried parsley (or dried italian herb of choice)
- black pepper (for garnish, optional)
- 15 cremini (or white or baby bella mushrooms – those have the perfect size)
- vegan yogurt
- herbs
- allspice
- ground nutmeg
- salt
- parsley
- vegan Worcestershire sauce
- marinade
- onion powder
- black pepper
- rice flour (or all-purpose flour allows for the marinade to stick to the mushrooms)
- sauce (gets its earthy flavor from mushroom broth)
- cashew milk (homemade, adds creaminess)
- vegan Worcestershire sauce (adds umami along with dijon mustard)
- dried parsley
- herb
- gravy
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