*if you don't like the idea of using a seasoning called poultry (although there is not poultry in the seasoning) - you can make your own by mixing together 2 teaspoons ground sage 1½ teaspoons ground thyme 1 teaspoon ground marjoram ¾ teaspoon ground rosemary ½ teaspoon nutmeg ½ teaspoon finely ground black pepper Store in a tight well fitted jar.
Author: Ordinary Vegan
Cuisine: Gravy
Serves: 3 cups
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 Portobello, white & brown (which is approximately 3 cups chopped)
Add garlic and poultry seasoning and saute until onion is translucent about another minute or two.
Add red wine and cook one minute, stirring constantly. Stir in remaining 3 cups of broth and fresh herbs. Bring to a boil, reduce heat and simmer.
Paste
Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste.
Add mixture to pan, whisking constantly to make sure the paste dissolves. Bring to a boil and boil another minute, stirring constantly. Add salt, pepper and fresh sage.
Adjust seasonings.
If you want a thicker gravy
Whisk together 1 tablespoon flour (or cornstarch) to 1 tablespoon of water to form a paste. Add to gravy and whisk. Keep adding and whisking to desired thickness.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/grilled-portobello/