Without oil or butter, this gravy is healthy, whole-food, robust, and creamy. It goes with so many dishes. (It also freezes well.) You can play with the spices and herbs as you like--the nutritional yeast flavor may or may not work in combination with what you add. Experimentation is a good thing!
Makes about 2.5 cups
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 in a small container, whisk together the flour and water until smooth.
1/4 cup cold water
5 Tablespoons flour of your choice
Add the water/flour mixture and the broth into the vegetables and stir together.
2 cups vegetable broth (or 2 cups water and 2 bouillon cubes)
Bring the mixture to a simmer over medium heat, whisking frequently, until the gravy starts to thicken (will take just a few minutes). Once the gravy has thickened, remove it from the heat and add the following ingredients. Use a stick (immersion) blender to create a smooth gravy.
2 Tablespoons tamari, soy sauce, or amino liquids
1.5 - 2 Tablespoons nutritional yeast
1 Tablespoon tahini (do not omit)
1 teaspoon white wine vinegar or sherry vinegar
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
Freshly ground black pepper, to taste
Given the soy sauce, you will likely not need to add salt, but adjust to your taste. If you want thicker gravy, use 1-2 more Tablespoons of flour. (If you need to add it at the end, whisk together the flour with an equal amount of water in a small bowl until smooth, then add it to the gravy and heat briefly to the boiling point).
Timing: Hands-on time 20 minutes; total time 20 minutes
Nutrition: Whole-food, unprocessed; WFPBNO
Nutritional information per serving (based on 1/4-cup servings): 35 calories, 1g fat, 0g sat. fat, 4g carbs, 146mg sodium, 1mg fiber, 2g protein
Gluten-free if you use gluten-free flour