One, Two, Vegan Roux

As many of you may know, a roux is the mixture of flour and fat and is essentially an edible thickening agent. Lard, oil, and butter are all fats commonly used but the fat my momma taught me to know and love is butter. In my humble opinion rouxs make up the backbone of all things yummy such as: gravy, gumbo and bechamel sauce. But what is a girl to do when they need to make a "creamy" vegan backbone? I first tested this vegan roux back when I was desperately craving my mother's biscuits and gravy but also happened to be on a vegan binge. Fortunately for me they do make decent vegan "sausage" out there, and even more fortunate is that vegan roux does in fact kick just as much a$$ as the traditional; though I'm sure there are a million people out there who would disagree with me, I know plenty of vegans (and non) that would agree. I say, don't knock it till you've tried it.
After my successful rendition I haven't looked back. I mean, why would I? This:

is what allowed me to take these:

and make this:

When our friend Evan George of the acclaimed Hot Knives asked for a vegan recipe for a blog collaboration I knew just what to do. Cream of Mushroom Soup, and today I served it at the cafe. After rave reviews we thought it would be nice of us to share the recipe.*

Vegan Cream of Wild Mushroom Soup
(Serves 6-8)

1 Tbsp olive oil
2 medium yellow onions, chopped
1 lb. mushrooms, sliced (any mushroom will do but we particularly love chanterelles with this recipe)
1 1/2 tsp dill weed
1 Tbsp paprika
1/8 tsp cayenne
1 tsp caraway seeds
4 garlic cloves, coarsely minced
3 Tbsp tamari
2 cups vegetable stock (we’re big fans of Imagine’s Organic No-Chicken Broth)

2 Tbsp vegan margarine
3 Tbsp flour
1 cup soymilk/soy creamer

2 tsp fresh squeezed lemon juice
2-3 Tbsp red wine
Fresh cracked pepper

1. In a soup pot, saute onion in oil until soft, about 5 minutes
2. Add mushrooms, dill, paprika, caraway, paprika, and cayenne then saute for 5 minutes. Add 2 Tbsp of the tamari and stock, cover and simmer for 15 minutes.
3. While soup simmers, melt the margarine in a separate saucepan and add the flour. Cook one minute, stirring constantly, then whisk in the soymilk/creamer til smooth.
4. Once smooth simmer white suace over low heat, stirring constantly, until slightly thickened.
5. Once thick, whisk in the last Tbsp of tamari and then transfer to the mushroom mixture and stir in. Add garlic. Cover and simmer for 15 minutes.
6. Just before serving stir in the lemon juice and red wine, finish with cracked pepper.

*This recipe is an adaptation from "The Peaceful Palate" by Jennifer Raymond