This sauce has been adapted from "Vegan with a Vengeance" by Isa Chandra Moskowitz. Not only does it make a tasty gravy over faux meatloaves and/or mashed potatoes/cauliflower, but it's a tasty pasta sauce, as well. Check out her website: www.theppk.com (stands for post punk kitchen). "Vegan with a Vengeance" was one of the first vegan cookbooks I purchased. Love it. She has many other wonderful books with fab recipes....'Veganomicon', 'Vegan Brunch', and others. Enjoy!
3 cups vegetable broth
2 T cornstarch or arrowroot powder
1/4 cup veggie broth or white wine for sauteeing
1 small onion, finely chopped
2 garlic cloves, minced
2 cups white button mushrooms, thinly sliced
1 tsp dried thyme
1/2 cup white cooking wine
salt and pepper to taste
3 T soy sauce
1/4 cup nutritional yeast
1/4 cup plain soy milk
In a small bowl, whisk the veggie broth with the cornstarch or arrowroot until it is well dissolved. Set that aside.
In medium sauce pan saute the onion and garlic in a little veggie broth or white wine until it is soft. Add the mushrooms, thyme, salt and pepper, and cook for 5 minutes. Check and stir so it doesn't burn or stick to pan.
Add the white wine, turn the heat up to boiling, and boil for 3 minutes. Add the soy sauce and the broth/cornstarch mixture. Bring all to a boil again, then simmer on low heat for 15 minutes. When done, add the nutritional yeast, mix well till it's dissolved, and then add the plain soy milk. (Rice milk will do, too.)
I add about 2 tsps Gravy Master to darken the gravy. If it needs thickening, just add a wee bit of cornstarch to a tablespoon of water, mix well, and then add to gravy. You can adjust thickness to suit your entree and liking.
This is a tasty, hearty gravy that folks rave about. And to thick it's made without a meat base!!! Wonderful.