Source: Planet Based Cooking
- 4 cups low-sodium vegetable broth
- 1 cup white onion chopped
- 4 cloves garlic finely chopped
- 1 tablespoon tomato paste
- 8 ounces mushrooms such as porcini, cremini, or shiitake – trimmed and chopped
- 2 tablespoon fresh thyme finely chopped
- ½ tablespoon fresh rosemary finely chopped
- 1/3 cup red wine preferably something spicy like Zen or Merlot
- 2 tablespoon soy sauce
- 2 tablespoon nutritional yeast
- 2 tablespoon cornstarch
- Salt and pepper to taste
- Add onion to a large skillet and saute for 3-4 minutes or until translucent. Add ¼ cup of the broth to the pan to prevent the onion from burning.
- Add mushrooms and cook for 10-12 minutes or until they release their liquid and start to caramelize and become tender.
- Stir in garlic, rosemary, thyme, and tomato paste. 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.
- In a small bowl, whisk together soy sauce, nutritional 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 for 1 minute, stirring constantly, until the gravy thickens.
Serving Size: 1/5 of Recipe
Calories: 76; Total Fat: .8g; Total Carbohydrate: 11g; Protein: 4g.