This recipe was published with the Quad City Times.
- 1/2 cup vegetable oil
- 3-6 cloves of garlic, squashed and minced
- 3 slices of yellow onion, chopped
- 1/2 cup all-purpose flour
- 2 tablespoons nutritional yeast
- 4 tablespoons low-sodium soy sauce or tamari sauce
- 2 1/2 cups water or vegetable broth
- 1/2 teaspoon ground sage
- salt and freshly ground black pepper to taste
- 1/4 cup red wine or red wine vinegar
- 2 tablespoons balsamic vinegar
- 6 sliced mushrooms (optional)
In a medium saucepan, heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent. Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. Gradually add water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar. To thicken, add a small amount of cornstarch which has been dissolved in some cold water. Add more water for a lighter gravy.