• Cooking Time: 20
  • Servings: 4 cups
  • Preparation Time: 20


I found this recipe online at the when I was trying to find vegan friendly thanksgiving dishes.


  • o 3 c vegetable stock
  • o 2 T arrowroot powder or flour
  • o 1 T olive oil
  • o 1 small onion, minced
  • o 2 cloves garlic, minced
  • o 2 c crimini mushrooms, thinly sliced
  • o 1 t dried thyme
  • o 1 t salt
  • o black pepper
  • o ½ c dry white wine
  • o 3 T soy sauce
  • o ¼ c nutritional yeast
  • o ¼ c soy milk


  • Whisk together vegetable stock and arrowroot powder until dissolved, and set aside.
  • Heat oil, add onions and garlic, and sauté for 3 minutes.
  • Add mushrooms, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes.
  • Add soy sauce and vegetable broth, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes.
  • Whisk in nutritional yeast until it dissolves, then whisk in soy milk for a minute.
  • Let cool slightly before serving.

Categories: Christmas  Thanksgiving  Topping  Vegan 

Author Credit: Isa Chandra Moskowitz

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