Vegan Mushroom Gravy

1 cup, chopped Onions, raw
4 clove Garlic
2 cup, pieces or slices Mushrooms, fresh
4 oz Alcohol, Wine Red (Merlot or Cabernet Sauvignon)
.5 tbsp Rosemary, dried
.5 tbsp Thyme, ground
1 tbsp Poultry seasoning
1 tsp Salt
4 cup Kitchen Basic Vegetable Stock (by IAMDIOSA)
2 tbsp Trader Joe's Coconut Aminos Seasoning Sauce (by STAN_CALIFORNIA)
3 tbsp Kal Nutritional Yeast Flakes
.125 cup Bob's Red Mill Arrowroot starch flour (by FRESHSTART469)

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.

Serving Size: Makes 8 .5 Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BEKIS38.