Ingredients
Directions
Heat a large pot or wok on high.
Add the onions, turn the heat down to medium and continuously stir them until translucent, about 2–3 minutes. Add 1-2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic, cooking for 30–60 seconds.
Add the mushrooms, cauliflower, tamari, thyme, and sage. Stir and cook for another minute.
Add the vegetable broth. Bring to a boil then to a simmer on medium heat. Cook on medium heat for 15 minutes to reduce and concentrate the liquid.
In the meantime, mix the arrowroot or cornstarch with one tablespoon of water in a small bowl until it becomes a slurry.
Just before the broth is finished cooking (around the 14-minute mark) stir the slurry into the vegetable mixture and cook for 1–2 minutes until the gravy thickens. Add the salt and pepper, if using.
Transfer the mixture to a blender and blend until smooth. Taste and adjust based on seasoning preferences.
Chef's Notes
Substitutions
Substitute ⅓ teaspoon of dried thyme for 1 teaspoon of fresh.
Substitute ⅛–¼ teaspoon of dried sage for ½ teaspoon of fresh.
How to use the gravy
Top mashed potatoes or cauliflower with it.
Add it on top of a cauliflower “steak.”
Use it as a grain bowl sauce.
Use it as a “dip” for a sandwich.
Top it on grilled tofu or tempeh.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Ingredients
Directions
Heat a large pot or wok on high.
Add the onions, turn the heat down to medium and continuously stir them until translucent, about 2–3 minutes. Add 1-2 tablespoons of water as needed to deglaze the pan.
Stir in the garlic, cooking for 30–60 seconds.
Add the mushrooms, cauliflower, tamari, thyme, and sage. Stir and cook for another minute.
Add the vegetable broth. Bring to a boil then to a simmer on medium heat. Cook on medium heat for 15 minutes to reduce and concentrate the liquid.
In the meantime, mix the arrowroot or cornstarch with one tablespoon of water in a small bowl until it becomes a slurry.
Just before the broth is finished cooking (around the 14-minute mark) stir the slurry into the vegetable mixture and cook for 1–2 minutes until the gravy thickens. Add the salt and pepper, if using.
Transfer the mixture to a blender and blend until smooth. Taste and adjust based on seasoning preferences.
