8 oz pkg of mushrooms (white or cremini), cleaned and roughly sliced
1/2 cup red onion, diced very small
1/2 cup carrot, diced very small
2 cloves of garlic, minced or pressed (let sit 10 minutes before using in recipe)
1 tsp poultry seasoning (or 1/4 tsp each: sage, basil, oregano, marjoram)
1/2 cup cooked brown rice
2 cups reduced sodium vegetable broth
1 TBSP reduced sodium soy sauce
Add onion and carrot to a dry pan heating over medium-high. When they begin to brown, add a few tablespoons of broth, stir and continue to cook for a 1-2 minutes. Add mushrooms and cook until soft. Add garlic and poultry seasoning, cook for 1 minute before adding cooked rice, rest of the broth and soy sauce. When carrots are tender, puree mixture in blender, until gravy is very smooth. Serve right away or return to pan to keep warm, if needed. The recipe makes ~2.5 cups of gravy, and can easily doubled, if you are feeding a crowd or want to put some into the freezer (it will separate when thawed, but put it all into a pan and whisk while reheating).
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