A delicious, rich gravy that tastes so satisfying your guests won't even realize it's a plant-based recipe! Serve over potatoes, rice or pasta. Great for Thanksgiving!
Brown onion in 1 tbsp water or veggie broth until soft. Adding more water as necessary to keep it from sticking.
Add the sliced mushrooms and cook until they release their liquid. Stir in the Bragg Aminos and simmer.
In a small non-stick skillet, brown the flour, nutritional yeast, spices and herbs (except the parsley) stirring constantly so it doesn't burn.
Add flour mixture to onion and mushrooms and combine.
Stir in veggie broth and water, adding a little at a time until the gravy is lump-free. Heat through. Sprinkle with chopped parsley and serve.