3 Tbsp vegan margarine
1 medium yellow onion, diced
2 garlic cloves, minced
2 Tbsp flour (I used whole wheat flour but it doesn't matter)
2 Tbsp nutritional yeast flakes
2 cups vegetable broth (I used Better Than Bouillon vegetable base - 1 tsp per 1 cup of hot water)
1/2 cup plain soymilk (I prefer to use unsweetened soymilk)
8 oz. baby portobella mushrooms (1 package), sliced and coarsely chopped
1 tsp Bragg Amino Acids/soy sauce
fresh ground black pepper, to taste
1 Tbsp cornstarch mixed with 2 Tbsp cold water
Melt margarine over med-high heat in a large saucepan. When hot, add the onion and saute until tender and translucent. Add garlic and saute another minute. Quickly stir in the flour and nutritional yeast until a thick, pasty roux has formed. This happens in a matter of seconds, so be sure not to over cook it.
Pour in the vegetable broth slowly and in small increments, whisking constantly, until it has thickened up. Whisk in the soymilk. Add the mushrooms and Braggs and bring to a low boil. Turn heat down to a good simmer and allow to cook until mushrooms are tender and done. If you want a smooth gravy, transfer gravy to a blender (I use my Magic Bullet) and blend until smooth before returning to the saucepan.
Stir in the pepper to your liking. Mix the cornstarch and cold water together and whisk quickly into the gravy until thickened. Remove from heat and allow to cool for 5 minutes before serving.
This gravy is versatile. If you keep the cornstarch out, it can be used as a cream of mushroom soup.
Makes: About 3 cups, Preparation time: 15 minutes, Cooking time: 30 minutes