Ingredients

The following ingredients have 3 Servings
  • 2 1/4 cups low-sodium vegetable broth, divided
  • 1 cup chopped white onion
  • 4 cloves garlic, finely chopped
  • 8 ounces mushrooms, such as portobello, cremini or shiitake, trimmed and chopped
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 cup Merlot or other fruity red wine
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground black pepper

Instruction

  • In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
  • Add 1/4 cup of the broth to the pan to prevent onion from burning.
  • Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
  • Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
  • Add wine and cook 1 minute, stirring constantly.
  • Stir in remaining 2 cups broth and bring to a simmer.
  • Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
  • Add mixture to the skillet, whisking constantly to make sure paste dissolves.
  • Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.