Mushroom Gravy

3 cups vegetable broth
2 tbsp. arrowroot flour
1/4 cup brown rice flour, finely ground
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 or 3 cups crimini mushrooms, thinly sliced
1 tsp dried thyme
1 teaspoon salt
healthy amount of freshly ground black pepper
1/2 cup white wine
3 tbsp soy sauce
1/4 cup nutritional yeast
1/4 cup plain soy milk (or other non dairy milk) – use milk?

Heat broth, whisk in flour and arrowroot powder. Add soy sauce to liquids. Reserve.
Heat the olive oil in a fry pan or dutch oven and sauté the onions and garlic for three minutes. Add the mushrooms and thyme, salt, and pepper, and cook for another five minutes, stirring as needed. Add white wine and bring to a boil for a few more minutes. Add stock mixture (including flour, arrowroot, and braggs), bring to a boil again, and then simmer on low or medium for another fifteen minutes, stirring occasionally. Whisk in nutritional yeast and soy milk, and whisk for about a minute. Serve.

I found this here as I was searching for a vegetarian gravy option for thanksgiving dinner. It was also to be my back up in case my attempt at turkey gravy failed. I'm glad I had this pre-made because not only did my turkey gravy fail but this was DELICIOUS! My sister requested it for Christmas dinner and it makes the best leftover turkey noodle casserole I'm convinced it's the white wine and I'll probably start putting white wine in everything.