Ingredients
Small Onion
Butter or Olive Oil
8oz Pack of Mushrooms
3 Cloves of Garlic
1 Tbsp of Fresh Sage
Pinch of Thyme
Nutritional Yeast (Small handful)
1-2 Tbsp of Coconut Flour
4 Cups of Hot Vegetable Broth
1-2 Tbsp Braggs Amino Acid (to taste)
Directions
Saute small chopped onion in butter or olive oil… you want enough to leave a bit of liquid even after the onions are done. You can always add more, if needed.
Right before onions are finished, add mushrooms and garlic and saute a few more minutes… don’t burn the garlic!
Once onions and mushrooms are cooked, salt, pepper, about 1 Tbl of sage (fresh is preferred), and a pinch of thyme… stir well and simmer briefly.
Next, add brewer’s (nutritional) yeast… about a small handful… and 1-2 Tbsp of flour to the pan to make the rue.
Cook the rue for a few minutes until just brown, then add 1 cup of hot veggie broth. Mix in the rue until thickened, then add the rest of the veggie broth… about 3 cups. Smaller quick batches of rue can be made to add to gravy if thickening is needed, or you can increase the heat and bring to a small rumbling boil… not too much. I like to season with Bragg’s Liquid Amino Acids, but soy sauce will do, as well… just add about 1-2 Tbsp to taste. Adjust seasonings as desired…
Continue cooking at a rumbling simmer until thickened to desired consistency… Enjoy!