Gravy can be easily bought from the shops, but often they can be very salty and are not always complimentary to the dishes that have been created. This is a great addition to the nut roast we published.
- 4 tbsp olive oil
- 1 onion small, minced or grated
- 4 cloves garlic
- 600 g mushrooms sliced or thinly chopped
- 1 tbsp tamari or soy sauce
- 475 ml water or vegetable bouillon
- 170 g nutritional yeast
- 170 g flour
- 1 tsp thyme leaves fresh
- 1/2 tsp rosemary fresh, finely chopped
Warm a large pan over high heat. Add the oil, onion and garlic. Saute until the onions are tender and browned.
Add in the thyme, rosemary and mushrooms. Saute for a few minutes, until the mushrooms are browned and tender.
Turn the heat to low, then add in the tamari.
Add in the water. Then gradually whisk in the flour and nutritional yeast. The gravy will slowly being to thicken as you whisk. Keep whisking until silky.
If using vegetable bouillon this should need no additional seasoning, if water then add salt and pepper to taste - carefully.
Turn off heat. Transfer half of the gravy to a blender and pulse a few times to combine everything. Pour the blended gravy back in with the remaining chunky-mushroom gravy. Stir together to combine.
Simmer on low for a few more minutes, then turn off heat and transfer the warm gravy to a serving dish. Serve warm.