I adapted this from Angela Liddon's All-Purpose Gravy recipe. I like some mushroom flavor in my gravy, so I added that, and I don't like as much onion flavor as in her original. I deleted the oil, too. I added some tricks about whisking flour into broth and using an immersion blender (one of the most useful tools for any cook). This works really well -- especially perfect for Thanksgiving.
In a medium-large saucepan or small Dutch oven, water-sauté the onion, garlic, and mushrooms until the vegetables soften and the onion is transparent, anywhere from 5 to 10 minutes.
- 1 cup chopped onion
- 4 large garlic cloves, chopped
- 4 medium white button mushrooms, chopped
Separately, whisk about a ½ cup of the broth with the flour until smooth. Then slowly pour and whisk the rest of the broth into the flour/broth mixture.
- 2.25 cups vegetable broth
- 6 tablespoons all-purpose flour
Pour the flour/broth mixture and the following ingredients into the onions. Bring the mixture to a simmer over medium heat, whisking frequently, until the gravy starts to thicken (will take just a few minutes). Reduce heat if necessary if the gravy starts to stick to the pot.
- 1/4 cup low-sodium tamari, soy sauce, or amino liquids
- 2 Tablespoons nutritional yeast, or to taste
- Freshly ground black pepper, to taste
Once the gravy has thickened, remove it from the heat. Use an immersion blender to create a smooth gravy. Add in the vinegar (if using). Given the soy sauce, you probably won't have to add salt.
- 1/2 teaspoon white wine vinegar (optional - adds brightness)
Keep simmering over low to medium heat until the gravy thickens to your liking. If the gravy is still too thin, whisk together 1 tablespoon of flour with 1 tablespoon of broth in a small bowl and then whisk this into the broth. If it's too thick, thin the gravy with a touch of broth. The gravy thickens a bit as it cools.
Timing: About 30 minutes
Nutrition: Mostly whole-food
Gluten-free if you use gluten-free flour