3 1/2 cups organic vegetable broth, no sodium (we make our own which cuts costs)
1 cup organic shiitake mushrooms, cleaned, trimmed and chopped
3 tablespoons nutritional yeast
2 tablespoons organic whole wheat flour (I use bobs red mill)
4 cloves organic garlic, finely chopped
1 cup organic onion, chopped
2 tablespoons fresh organic thyme, chopped
2 tablespoons organic lemon juice
1/4 teaspoon ground black pepper
On medium heat in skillet, bring 1/2 cup broth to a simmer. Add onion and garlic cooking for about 4 minutes. Add mushrooms, and thyme cooking for another 2 minutes until mushrooms are tender. Add remaining 3 cups broth and bring to a simmer, stirring frequently.
In a bowl, whisk together yeast and flour forming a thick paste. Add mixture to skillet slowly stirring constantly until paste is fully dissolved. Bring to a slow boil for 1 minute, stirring constantly. Add pepper. If you want gravy thicker add additional tablespoon of flour.
This gravy is healthy and delicious and goes great over potatoes, steamed veggies, tofu, tempeh and other main entrees. We love it over whole grains, quinoa and more.