The Grooviest Vegan Gravy. Seriously.

I would make mashed potatoes just to have this gravy…


1/4 cup olive oil

6 shallots

4 garlic cloves

3 tbsp Earth Balance

1 small sweet onion, thinly sliced

8 oz. mixed wild mushrooms

1 Tbsp chopped, fresh rosemary (or 1 tsp dried)

1 Tbsp chopped, fresh thyme (or 1 tsp dried)

2 tsp chopped fresh sage or (or 3/4 tsp dried)

1 tsp kosher salt

1/2 tsp fresh ground pepper

1/4 cup all purpose flour

2 1/2 cups vegetable broth

1 Tbsp Brandy

Preheat oven to 300 degrees.  Combine oil with shallots and garlic in small glass oven-safe dish, cover with foil, and bake until shallots and garlic are very soft and pale golden–about an hour.

Meanwhile, melt Earth Balance in large saute pan, add onions and cook on medium-low for 12-15 minutes until onions are lightly browned.  This is an important step.  Take your time.

When shallots and garlic are finished, thinly slice and add them and the oil to the pan with the onions over medium heat.  Add mushrooms and herbs and saute until mushrooms are tender, about 5 minutes.

Whisk in flour and salt and pepper.  Add vegetable broth and stir often until gravy just starts to boil and thicken, about 10 minutes.  Add brandy.  Heat through and stir well.  If desired, add 1 Tbsp soy creamer or milk.  Add additional salt and pepper to taste.


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