Vegan Mushroom Gravy (No Oil - Gluten Free)

Tami Kramer Nutmeg Notebook

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Servings: 10

Course: gravy, Sauce

Cuisine: American

1 1/2 cups onion, finely diced
12 ounces mushrooms, diced use a combination of different mushrooms or all one kind button, cremini, portobello,shiitake
6 cloves fresh garlic, finely minced
3 3/4 cups vegetable broth, low sodium or sodium free
3 Tablespoons fresh thyme, finely chopped or 1 Tablespoon dried
1 1/2 Tablespoons fresh marjoram or rosemary, finely chopped or 1 tsp dried
3 Tablespoons Coconut Aminos
3 Tablespoons Nutritional Yeast
3 Tablespoons Cornstarch, organic non GMO
1 Tablespoon Depth Mushroom Umami powder - optional
1 Tablespoon Balsamic Vinegar
freshly ground black pepper to taste

Preheat a large skillet over medium high heat, add onions and mushrooms. Use a little water if needed to prevent sticking. Stir frequently adding more water as needed, cook for 10-15 minutes until they have become soft and cooked all the way through.
Stir in garlic, thyme and rosemary or marjoram, stir and cook for another 1-2 minutes to release the natural oils in the spices.
Stir in the vegetable broth and bring it to a boil.
Meanwhile in a small dish mix together the Coconut Aminos, 3 T nutritional yeast, and cornstarch until a thick paste forms.
Add the paste to the skillet, using a whisk to blend it in, boil for about 1 minute, turn heat down to a simmer, stir constantly.
Add the balsamic vinegar and freshly ground black pepper, stir well.
Serve hot over mashed potatoes, rice or millet, green beans and lentil loaf.

Can be made a few days ahead and kept in the refrigerator.

Use any variety of mushrooms you prefer or a combination of mushrooms.

Use low sodium or no sodium added broth.

Low sodium tamari may be substituted for the Coconut Aminos.

If you have a corn allergy you can substitute tapioca starch for cornstarch.

Let us know how it was!