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Preparation
In a medium saucepan heat oil on a medium or medium-low heat.
Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken.
Add pepper, mushrooms, wine and balsamic vinegar. If you don't want to add wine, you might try a bit more balsamic vinegar or a red wine vinegar in its place.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid.
It's even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, biscuits, potatoes--just about anything you would want to smother with a rich gravy! |
