This gravy heavily poured on warm home made biscuits with broiled tofu atop (open faced sandwich style) is the very definition of comfort food. Hung-over, sick, missing your Mama, frozen to the bone from riding your bike in the rain…eat gravy. Also very good on mashed sweet potatoes or oven roasted vegetables. Its just all and all fantastic on anything gravy compliments-which is everything. This is a recipe that Ive messed with and rearranged every time Ive prepared it. Ill add ingredients, change ingredients, mess with proportions and no matter because it always turns out lick the pan clean good in the end. The spices are most open to revision- sometimes I add bay leaf or sage, change out basil for oregano, throw in some nutritional yeast…a clove of garlic. This will feel good in the belly, I promise- not greasy and heavy like most. Ladle it on generously and wallow in good ol’ gravy induced comfort.

Ingredients

Directions

1.  Add the olive oil to a saucepan and over medium high heat saute the mushrooms and onions until tender.
2. Add the Braggs, basil, dill, cayenne, pepper and stir.
3. Turn off the heat and stir in the flour slowly to avoid clumps. It will look pasty and thick.
4. Slowly add the vegetable stock, then the white wine…mix it well- get out the lumps.
5. Turn the heat back on to medium and simmer, stirring often, until it thickens.
6. Add the miso, mix it in well. Serve hot.