When you are needing a quick and delicious gravy for potatoes, roasted veggies, or a main course, this is the one!
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cups
|
Ingredients
- 2 Tablespoons vegan butter
- 1 medium finely chopped onion
- 3 cloves fresh garlic, minced or sub 6 cloves roasted!
- 8 ounces 2 -3 cups sliced mushrooms I use the white or brown mushrooms but feel free to experiment!
- 1 teaspoon finely chopped herbs. I would use thyme, savory, and rosemary Fresh is best but dried will do.
- 1/4 cup all purpose flour
- 1 Tablespoon nutritional yeast
- 2 Tablespoons tamari
- 2 cups veggie broth
- 1 teaspoon apple cider vinegar This adds a bright aspect.
- 1/2 teaspoon dijon mustard
- salt and pepper to taste
- 1 small jalapeno, finely minced. optional but adds a bit of heat and flavour!
Ingredients
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Instructions
- In a large pan, melt your butter over medium heat.
- In your food processor, chop up your onions and throw in your garlic. Throw this into your warm pan and cook gently until the onion is translucent.
- Throw your sliced mushrooms into the pan and cook until the mushrooms have browned.
- Chop and add your fresh herbs, if you have them, or add your dried herbs. You can increase the quantity if you are using fresh.
- Sprinkle your flour over the cooked veggies and stir for a moment to allow the flour to adhere and cook a little.
- Mix your nutritional yeast and tamari into your veggie broth. Pour your liquid over the mushrooms and stir. Keep stirring until the flour has had a few moments to cook and the gravy has thickened.
- Taste and adjust for salt and pepper. Add a teaspoon of apple cider vinegar for a bright note! Enjoy!
Recipe Notes
Better made fresh, but this can be made a day or two day ahead. Note that it thickens greatly over night. Just add some water when you are warming it and whisk to smooth it out. It is great served with Roasted Sweet Potato and Garlic Perogies!
