Tofu Katsu recipe is from my newest cookbook, The Korean Vegan Homemade. Mushroom Gravy: 5 tbsp v butter 1 cup mushrooms 1 tbsp rosemary 1/4 cup flour 2 cups non-dairy milk 1 tsp sea salt 1 tsp black pepper Cook mushrooms in butter. Add flour and stir. Pour in milk and cook until thick. Season with salt and pepper. You can find links to the book and all my holiday recipes in my bio. I hope you enjoy!! #katsu #veganthanksgiving #veganholidayrecipes | The Korean Vegan
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