The recipe begins with toasting the dry ingredients. This process goes fast and needs your attention. I find it helpful to measure out the chickpea flour, onion powder, garlic powder, dry mustard, nutritional yeast, poultry seasoning, and the vegetable stock before I start cooking. Toasting is worth the effort, as it adds so much richness and depth of flavour to the final sauce. After the first step is done, the rest of the recipe is easy and quick.
Chickpea or gar-fava flour is my favourite gluten-free thickener for sauces. If you can't find or don't like chickpea flour, other flours would work here as well (including wheat flour). Try brown rice flour for a great gluten-free alternative. Remember to substitute with a flour and not a starch. Whole grain flours such as chickpea and brown rice make the sauce opaque with a nice pourable thickness whereas starches such as corn starch, tapioca, and potato starch will make the sauce transparent and glossy with a goopy texture.
Use your favourite vegetable stock in this recipe, either store bought or home made. Experiment and have fun.
I've made this recipe with both freeze dried and powdered poultry seasoning blend in the same proportions as listed in the recipe. Both work equally well.
3 Tablespoons gluten-free gar-fava or chickpea flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
2 Tablespoons gluten-free nutritional yeast
2 Tablespoons tomato paste
1-2 Tablespoons gluten-free tamari
2 teaspoons poultry seasoning blend
2 cups vegetable stock
454 grams/1 pound mushrooms, sliced
To your health and happiness,
Beans and Rice