*if you don't like the idea of using a seasoning called poultry (although there is not poultry in the seasoning) - you can make your own by mixing together 2 teaspoons ground sage 1½ teaspoons ground thyme 1 teaspoon ground marjoram ¾ teaspoon ground rosemary ½ teaspoon nutmeg ½ teaspoon finely ground black pepper Store in a tight well fitted jar.
Author: Ordinary Vegan
Serves: 8
Ingredients
2 tbsp olive oil
3 cups low-sodium vegetable broth
1 cup chopped white onion
4 cloves garlic, chopped
8 ounces of mushrooms - any kind I used a Portabello, white & brown mushrooms (which is approximately 3 cups chopped)
Add garlic and poultry seasoning and saute until onion is translucent about another minute or two.
Add the red wine and cook one minute, stirring constantly. Stir in remaining 3 cups of broth and fresh herbs. Bring to a boil, reduce heat and simmer.
Paste
Meanwhile, in a small bowl, whisk together tamari, yeast and flour to form a thick paste.
Add mixture to pan, whisking constantly to make sure the paste dissolves. Bring to a boil and boil another minute, stirring constantly. Add salt, pepper and fresh sage.
Adjust seasonings.
If you prefer it thicker, thicken with flour or cornstarch. 1 tablespoon flour (or cornstarch) to 1 tablespoon of water to make a paste and add. Keep adding and whisking to desired thickness.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-thanksgiving-recipes/