Ordinary Vegan Mushroom Gravy
 
 
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Ingredients
  • 2 tbsp olive oil
  • 3 cups low-sodium vegetable broth
  • 1 cup chopped white onion
  • 4 cloves garlic, chopped
  • 8 ounces of mushrooms - any kind I used portabello, white & brown
  • 1 tsp poultry seasoning
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh rosemary, finely chopped
  • Salt & Pepper
  • ¼ cup dry red wine
Paste
  • 2 tbsp reduced-sodium tamari
  • 3 tbsp nutritional yeast
  • 2 tbsp whole-wheat flour (for gluten free gravy - use rice powder)
  • ¼ tsp ground black pepper
Instructions
  1. In a large sauce pan, heat olive oil.
  2. Add onion and mushrooms and saute three minutes.
  3. Add garlic and saute until onion is translucent about another minute or two.
  4. Add red wine and cook one minute, stirring constantly. Stir in remaining 3 cups of broth and bring to a boil, reduce heat and simmer.
Paste
  1. Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste.
  2. Add mixture to pan, whisking constantly to make sure the paste dissolves. Bring to a boil and boil another minute, stirring constantly. Add salt and pepper.
  3. Adjust seasonings.
  4. If you prefer it thicker, thicken with flour or cornstarch. 1 tablespoon flour (or cornstarch) to 1 tablespoon of water to make a paste and add. Keep adding and whisking to desired thickness.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganbreadstuffing/