Seriously Good Vegan Gravy

rainbowplantlife.com

Chris DeLashmutt

3 tablespoons vegan butter or extra virgin olive oil, divided (I used vegan butter)

1 cup (120g) diced shallots (3 to 4 medium shallots)

Kosher salt + freshly cracked black pepper

16 ounces (454g) cremini and/or shiitake mushrooms*, sliced

5 garlic cloves, grated or minced

1 tablespoon fresh thyme leaves or half as much dry, chopped

1 tablespoon finely chopped fresh rosemary leaves, finely chopped

2 tablespoons nutritional yeast

2 tablespoons cornstarch (or arrowroot powder)

¼ cup (60 mL) plant-based milk of choice (can sub veggie broth)

½ cup (120 mL) brandy or dry red wine (such as Pinot Noir, Malbec, or Merlot)**

2 cups (480 mL) low-sodium vegetable broth, , at room temperature or warmed***

2 tablespoons soy sauce or tamari (use tamari for GF)

1 tablespoon white miso (AKA shiro miso)

½ teaspoon balsamic vinegar (or red wine vinegar)

1 small handful of flat-leaf parsley, chopped (optional)

Note: Ingredients may have been altered from the original.

Directions at rainbowplantlife.com

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