I have wrinkles.
I swear the day after we moved to China I looked in the mirror and was like, “What the?! Where did those come from?!” I don’t know about you, but I thought people started getting wrinkles in the 40s or something. But here I am at the age of 26 with wrinkles. I’d love to blame it on the super dry weather here and say that a good slathering of lotion will make them disappear, but we all know that’s not the case.
To be honest I was pretty freaked out about it at first. I started scouring the internet for anti-wrinkle creams and anti-aging serums. I e-mailed my sister-in-law asking her what she used on her face. I whined about it to Brett and my sister. I basically started reaching for anything to stop what seemed like the rapidly growing epidemic of wrinkles on my face.
Yes. Dramatic I know.
Thankfully, since my first initial freakout I’ve relaxed quite a bit and have come to grips that wrinkles are a fact of life. Instead of thinking of how quickly life is going and how old I feel sometimes (I know my parents are laughing at this statement), I’ve started to see my wrinkles as a souvenir of all the life I’ve lived. So many wonderful moments with people I love and trips to different countries have brought about my crow’s feet, the smile creases on my cheeks, and the lines in between my eyes from squinting at so many beautiful sights.
What a gift life is! Wrinkles and all!
Welp, there’s no way to transition from wrinkles to gravy, so let’s just jump right into this recipe for creamy, comforting Simple Dairy Free Mushroom Gravy!
I honestly haven’t eaten gravy in years. I’ve made it occasionally on holidays for friends, but have never tried to make a vegan version. Who knows what brought the thought of making Simple Dairy Free Mushroom Gravy to mind, but I’m so happy about it. This gravy is creamy and hearty and the perfect condiment for mashed potatoes or, in our case Mashed Cauliflower. It’s especially perfect for those occasions when you’re hosting someone that’s used to the traditional meat and potatoes kind of meal. Paired with some roasted veggies and mashed cauliflower this Simple Dairy Free Mushroom Gravy makes for a non-traditional, hearty vegan meal.
I’d love to know if you give this Simple Dairy Free Mushroom Gravy a shot. Take a picture and tag #theconscientiouseater on Instagram or leave me a comment letting me know your thoughts!
- 3 tablespoons olive oil
- ½ onion, chopped
- 10 oz. sliced mushrooms
- 3 tablespoons flour
- 1½ cups soy milk
- salt and pepper to taste
- dried thyme
- Heat the olive oil in a saucepan over medium heat. Add in the onion and sauté in the olive oil until soft.
- Add in the sliced mushrooms and sauté for about another 5 minutes or so until the mushrooms soften.
- Sprinkle the flour over the onion and mushrooms and continue to cook and stir for about 3 minutes.
- Stir in one cup of soy milk until smooth. Allow the gravy to thicken and then stir in the remaining soy milk and season with salt, pepper, and dried thyme.
- Reduce the heat to medium low and allow everything to simmer until thickened to your desire, about 10 minutes.
- Serve warm over mashed potatoes or cauliflower