The best homemade vegetarian gravy

• Vegetarian

• Produce

  • 1 clove Garlic
  • 6 Mushrooms
  • 1 Red onion
  • 1/4 tsp Sage, dried

• Condiments

  • 1 tbsp Butter or dairy-free spread
  • 1 tsp Honey or agave nectar
  • 1/3 tbsp Marmite or vegemite

• Baking & Spices

  • 1 Black pepper
  • 1 tbsp Plain flour

• Oils & Vinegars

  • 1 tbsp Oil

• Liquids

  • 750 ml Water, HOT

Found on amuse-your-bouche.com

Description

Ingredients

• 1tbsp oil
• 1 red onion, finely diced
• ~6 mushrooms, finely diced
• 1 clove garlic, minced
• 1tbsp butter or dairy-free spread
• 1tbsp plain flour
• ⅓ tbsp Marmite or Vegemite
• 750ml (~ 3 cups) hot water (or veggie cooking water)
• 1 tsp honey or agave nectar
• ¼ tsp dried sage
• Black pepper

Directions

• Heat the oil in a frying pan, and add the finely diced onion, mushrooms and garlic. Cook over a medium-low heat for at least 5 minutes, until soft and fragrant.
• Push the vegetables to the outside of the pan, and add the butter to the middle. Allow it to melt, then add the flour, and mix to combine. Add the Marmite, and mix well, incorporating the vegetables back into the mixture.
• Add the hot water (or any leftover water you might have from cooking vegetables - as long as its unsalted), honey, sage, and plenty of black pepper. Mix well, and bring to a simmer. Cook for at least 5 minutes, or however long it takes to reach your desired consistency (I like mine fairly thick).