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.