Perfect vegan mushroom gravy that's so rich and delicious no one will believe it contains NO butter or oil. Just 25 minutes and 8 simple ingredients. Adapted from Natasha's Kitchen's mushroom gravy.Yield:makes about 1 ⅔ cups (see Notes for doubling recipe)
Preheat a large saute pan over medium heat. Add the onion and mushrooms. Stirring occasionally, cook until dry and softened, about 10 minutes.
Add the garlic and thyme to the pan, stir, and cook for about 30 seconds. Evenly sprinkle flour into the pan, stir and cook for about 1 minute or until lightly browned.
Add the milk and broth, and stir to dissolve the flour. Return to a low simmer, and cook for about 5 minutes or until thickened. Add pepper to taste.
Stir in the tamari, and reduce heat. Taste and adjust seasoning as desired. Serve immediately, or allow gravy to cool, then refrigerate until ready to re-heat and use.
This recipe makes a modest amount, so if you plan to double it for a crowd, double everything except the mushrooms, which you can increase to 12 to 16 ounces, depending on how mushroom-heavy you want it to be.
Store in the refrigerator for up to 5 days. Gravy can also be frozen. Thaw overnight before re-heating.