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Export 6 ingredients for grocery delivery
Step 1
Melt vegan butter over medium high heat in a saucepan. Add mushrooms, onion, and garlic. Cook about 8 minutes, until the mushrooms are dark and wilted.
Step 2
There should be a little liquid from the mushrooms left over in the pan. Briskly whisk the flour into the mushroom, onion, garlic mixture until a thick paste forms.
Step 3
Reduce heat to low and pour in half the vegetable broth. Whisk until there are no clumps of flour, 3-4 minutes.
Step 4
Stir in the remaining vegetable broth. Simmer another 7-8 minutes, stirring occasionally, until the gravy reaches the desired thickness. Remember that it will thicken a bit as it cools.
Step 5
Taste your gravy and add salt + black pepper to taste.
Step 6
Serve warm over mashed potatoes, biscuits, seitan, or anything you’d like! This gravy will keep up to 5 days in the fridge.
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