¼-⅓ C canola oil (or vegetable broth)
1½ C finely chopped yellow onion
6 cloves garlic, minced
1-4 C portobello mushrooms, finely chopped (optional)
½ C all-purpose flour
4 C water + 2 tsp. of “Better Than Bouillon® - No Chicken” base (or vegetable broth)
2-3 Tbsp. soy sauce (regular or low-sodium)
¼ C red wine
2 Tbsp. balsamic vinegar
½ tsp. sage or poultry seasoning
¼ C nutritional yeast
Heat oil in a large pan over medium-high heat. Add onions; cook until translucent. Add the garlic and mushrooms (if using); cook and stir until tender (approximately 8 minutes).
Sprinkle on the flour; combine, continue cooking until golden brown (approximately 3 minutes).
Slowly whisk in the broth until a smooth sauce forms. Simmer until thickened, 2-3 minutes. Add in the remaining ingredients; continue to cook on low heat. Taste; adjust seasonings.
This gravy can be served as is or blended until partially or completely smooth.