Outstanding Vegan Gravy
2 cans vegan vegetable barley soup, not condensed
1 to 2 cups mushrooms, thinly sliced
1 to 2 tablespoons olive or vegetable oil
2 teaspoons tekka*, or to taste
fresh parsley to taste, chopped, optional
Puree both cans of soup in a blender until all barley lumps are gone and texture
is silky and smooth.
Heat oil in a small skillet and gently saute mushrooms until
tender. Add parsley midway if using. You can add other seasoning like some
minced shallot, a couple of tablespoons of wine, etc., at this point if you
want, but they are really not necessary.)
When mushrooms are soft, add the pureed soup and heat
through. Add tekka to taste and allow it to simmer gently, do not boil, for up
about 4 minutes. Serves 7 to 10.
* Tekka is a traditional Japanese condiment available in most health food
stores' macrobiotic section. It is a dense, rather salty combination of roasted
root vegetables, mostly carrot and burdock, preserved in miso, that looks a bit
like coffee grounds, but dissolves in a minute or so in hot liquids. A little
goes a long way. It is a very nutritious and mild form of miso and gives a rich,
roasted, authentically gravyish taste to vegan food.