A good gravy was both a staple of my meat-and-potatoes childhood and, when done right, a badge of honor for any home cook. Mushrooms add a wonderful depth of flavor that is as rich, but not as heavy as making gravy with animal fat.
2 large potatoes
2 teaspoons minced garlic, to taste
4 tablespoons Earth Balance butter
freshly ground salt and pepper
1/4 cup olive oil
1 tablespoon minced garlic, to taste
1/4 cup chopped onion, to taste
1/2 cup flour
4 tablespoons soy sauce
2 cups vegetable stock or water
1 teaspoon chopped fresh sage
freshly ground pepper
1 cup mushrooms, sliced
Chop the potatoes into large pieces. Bring a large pot of water to boil, salt lightly and add the potatoes. Boil the potatoes for about 10 minutes or until tender. Meanwhile, in a large skillet, cook garlic and oil over medium heat for about 2 minutes. Add flour and soy sauce to make a paste. Add water gradually, stirring constantly. Bring to a boil and cook on medium-high heat, stirring constantly, until thickened. Add sage, pepper and mushrooms; mix well. Adjust seasonings to taste. Add more flour or soy milk to adjust consistency. When potatoes are tender, drain and place in large bowl. Mash and mix well with butter, milk, salt and pepper.