This is my go to gravy recipe, it comes together quickly and everyone raves about it. I've been told on multiple occasions to "Save the leftover gravy! We can use it as a sauce to cook something in..." Yes. It's apparently that good.
4 cups vegetable broth*
1/2 cup all purpose or chickpea flour
1 medium yellow onion, diced small
2 tablespoons olive oil
16 oz white button mushrooms, chopped
4 garlic cloves, minced
2 teaspoons dried thyme
1 teaspoon dried sage
1/2 teaspoons salt
Fresh black pepper, to taste
1/2 cup dry white wine
2 tablespoons nutritional yeast
*The taste of your broth is going to be a big factor in the taste of your gravy. I like Better Than Bullion vegetable base, but feel free to use your favorite.
In a medium bowl whisk together the flour with 1 cup of vegetable broth until dissolved, add in the remaining broth, whisk and set aside.
In a pot over medium heat saute an onion in the olive oil until translucent, about five minutes.
Add in the chopped mushrooms, minced garlic, thyme, sage, salt and pepper and saute for five more minutes.
Add in the wine and bring to a boil, cooking for 3 minutes. Add in the broth/flour mixture and nutritional yeast.
Lower the heat to medium and cook for 20 minutes, stirring often so the bottom doesn't burn. Taste and adjust for salt and pepper.
Recipe from The Post Punk Kitchen. Makes roughly 4 cups of gravy, freezes well.
Search by Ingredient: