1/2 onion, minced
10 mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
1/2 teaspoon thyme
1/4 teaspoon rubbed sage
1 tablespoon nutritional yeast1 tablespoon soy sauce
2 tablespoons unbleached flour1/4 cup plain soymilk
salt and freshly ground black pepper, to taste
In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.
Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.
quoted from Fat Free Vegan
about the recipe: this is my go-to vegan mushroom gravy recipe. i first tried it over craftsgiving with the meatless loaf and i've probably made it 15 times since then. last night i picked up a handful of free rosemary & fig scones and today in the cull bin at work there was mushrooms. i immediately thought of putting this delicious gravy over the scones for lunch! super easy to make and it makes a lot. i have a maple pepper that i picked up when i was back home that i like to use with it.
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