Vegan Gravy
→ enough for 3-4 servings
1 celery stalk
1 medium-sized carrot
1 big onion
2-3 cloves garlic 150g
shiitake mushrooms (5.3oz)
1 tbsp vegetable or olive oil
1 tbsp vegan butter
1 tbsp mustard
1 tbsp balsamic vinegar
1 tbsp agave syrup
1 tbsp soy sauce fresh rosemary
2 bay leaves
1 ½ tbsp cornstarch or all-purpose flour
¼ cup red wine (60ml), sub for veggie broth
2 cups vegetable broth (500ml), more if needed salt to taste
→ in the end, you can stretch the sauce by adding another ½ cup veggie broth + 2 tsp cornstarch and letting that simmer for another 5 minutes
→ or, use twice the amount of ingredients and a bigger pot to get more sauce volume-wise