3 tablespoons vegan margarine (I like organic Smart Balance-it works better in cooking than Earth Balance)
1/2 cup red onion, diced
2 garlic cloves, diced
2 tablespoons flour (I use whole wheat flour)
2 tablespoons nutritional yeast flakes
2 cups vegetable broth (I use Better Than Bouillon vegetable base - 1 teaspoon per 1 cup of hot water)
1/2 cup plain nondairy milk (I use unsweetened soymilk)
8 ounces baby portobella mushrooms, sliced and coarsely chopped
1 teaspoon Bragg's Amino Acids
fresh ground black pepper, to taste
1 tablespoon cornstarch
2 tablespoons cold water
1. Melt the margarine over medium-high heat. When hot, add the onion and saute until tender and translucent. Add garlic and saute another minute. Quickly stir in the flour and nutritional yeast until a thick, pasty roux has formed. This happens in a matter of seconds, so be sure not to over cook it.
2. Pour in the vegetable broth slowly and in small increments, whisking constantly, until it has thickened up. Whisk in the milk. Add the mushrooms and amino acids and bring to a low boil. Turn heat down to a good simmer and allow to cook until mushrooms are tender and done.
3. Stir in the pepper to your liking (we like a lot of pepper-15 or 20 good twists of a grinder). Mix the cornstarch and cold water together and whisk quickly into the gravy until thickened. Remove from heat and allow to cool for 5 minutes before serving.
This gravy is so versatile and yummy. We love it on everything. We love to throw a bunch of stuff together in a bowl and top it with this gravy. It is amazing on mashed potatoes and also on opened face hot sandwiches! YUM!
Source of recipe: Like all of my recipes, this recipe took a few years to perfect. But the end result is amazingly good!