This Mushroom Gravy was the perfect addition to the Quinoa Loaf I made. It’s vegan and vegetarian and would make a great sauce for mashed potatoes, chicken, turkey, and more. It was adapted from the Whole Foods blog.
- 3½ cups low-sodium vegetable broth, divided
- 1 cup chopped white onion
- 4 cloves garlic, finely chopped
- 8 ounces wild mushrooms, trimmed and chopped
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- ¼ cup Zinfandel
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons nutritional yeast (I used Bragg's brand)
- 2 tablespoons flour (or Cup 4 Cup for a gf option)
- ¼ teaspoon ground black pepper
- Sea salt, to taste
- Ground black pepper, to taste
- Makes 3½ cups
- In a large skillet over medium-high heat, bring ½ cup broth to a simmer. Add onion and garlic and cook for about 4 minutes or until onion is translucent. Stir in mushrooms, rosemary and thyme and continue to cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Stir in remaining 3 cups broth and bring to a simmer.
- Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste. Add mixture to skillet about 1 teaspoon at a time, whisking constantly to make sure paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Add pepper.