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mushroom sauce

knife, saucepan, spoon
Covering a dark tofu/seitan roast

  • approx. 2 cups crimini mushrooms (or any mushrooms you prefer), cleaned, dried and sliced
  • 2 TBL vegan margarine
  • 1 clove minced garlic
  • 1 TBL corn starch (or choice starch) mixed well with a little water
  • 1/2 cup water or vege broth
  • 3 TBL molasses
  •  3 TBL soy sauce, or tamari (or braggs aminos)
  • to taste agave nectar or liquid sweetener
  • to taste spices of your choice, black pepper

Method....melt margine in saucepan, put in garlic and saute on medium heat just for a short time, add sliced mushrooms and saute and flip until brown, keep heat up and add cornstarch, water, soy sauce, molasses and agave nectar.  Cook until a little sauce can coat the back of a spoon

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