🌱Ingredients

• 1 onion, minced
• 6 white button mushrooms, chopped
• 2 1/2 cups low-sodium vegetable stock divided
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon crushed dried rosemary
• 1 tablespoon cooking sherry
• 2 tablespoons tamari sauce or low-sodium soy sauce
• 1 tablespoon nutritional yeast flakes
• 1/4 cup whole wheat flour
• 1/4 teaspoon black pepper
• Sea Salt to taste
• 1/4 teaspoon black pepper

👩‍🍳Directions

1. In a large skillet over medium-high heat, sauté the onions and mushrooms in 1/2 cup of the vegetable stock.
2. Add the garlic, sage, thyme, rosemary, sherry, tamari, and nutritional yeast, then continue to sauté for just a minute or two over high heat.
3. Pour the remaining vegetable broth into a bowl and whisk in the flour until there are no lumps. Add to the pan with the onion and mushrooms. Simmer over medium heat, stirring until the gravy has reached its peak thickness, about 10 minutes. Add salt and pepper to taste.