Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (12)
Tasty! Ignore the negative comments. Makes a boat load.
Had to add tons of extra seasoning to make this taste right! When I got the flavor honed in, it was decent.
Love this!
I would make this, but would definitely add corn starch or flour to thicken this up. When I make vegan gravy, I take some of the broth and put it in a small plastic container with a TBSP. or so of the above, and shake it so it is smooth and not lumpy, and pour it into the pot.
Rice overwhelms taste of good shiitake mushrooms. Not enough umami. Lime juice adds a strange taste. Texture not great. Won’t make this again.
Sounds amazing!
I have a question. I am trying to steer clear of brown rice because of the arsenic content. Could this be made with some other grain, such as quinoa, millet or farro?
Use Tapioca Starch (Flour) instead of regular wheat flour or corn starch!
maybe potatoes or potato flour?
I’ve seen recipes just thicken with a few tbsp of flour. On Dr Fuhrman site one recipe had gravy base made with blended steamed cauliflower and chickpeas plus flavorings. So many choices not just rice.
This is delicious. I kick it up with some diced grilled poblano pepper mixed in. Feels decadent.
we use this gravy at least twice a month and love it – relatives have no idea it’s vegan