1/2 cup vegetable oil
3-6 cloves of garlic, minced
1/4 yellow onion, minced
1/2 cup all purpose flour
2 Tablespoons nutritional yeast
1/4 cup Tamari sauce
2 1/2 cups vegetable broth
1/2 Tablespoon ground sage
Salt and freshly ground black pepper to taste
1/8 cup red wine
2 Tablespoons balsamic vinegar
6 mushrooms, sliced (optional)
In a medium saucepan heat oil on medium heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast, and tamari to make a paste or roux. Be careful not to let it burn.
GRADUALLY add the broth, stirring constantly with a whisk. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add the sage, salt, pepper, red wine, balsamic vinegar, and mushrooms.
You can add more water to the gravy if you want a lighter gravy. The flavor is very strong and can easily handle the extra liquid. It’s even better if you let it sit in the fridge overnight and gently reheat when ready to use it. This is great over just about anything you would want to smother with a rich gravy-enjoy!