Yield: approximately 6 cup of gravy

Vegans need their gravy too and this one is delectable even without–or maybe especially without–“drippings.”

2 tablespoons olive oil

1 large shallot, peeled and finely chopped

5 ounces mixed mushrooms, cut into 1/4-inch slices (e.g. shitake, cremini, baby bellas, etc.; I purchase a pre-sliced blend at the grocery store)

1 tablespoon minced fresh sage

4-2 inch sprigs fresh rosemary

4 cup vegetable stock

Optional: 2 vegetable bouillon cubes for a flavor boost

6 tablespoons all-purpose flour (I bake with white whole wheat flour, so that’s what I use)

6 tablespoons dry white wine

Sea salt to taste

Freshl ground black pepper to taste

Heat olive oil to shimmering in a large cast iron skillet over medium-high.  Add shallot and saute, stirring, for about a minute.  Then add mushrooms and saute until they are softened and have released most of their moisture, about 3 minutes.  Add sage and rosemary followed by vegetable broth and bouillon cubes if using.  Heat to simmering, stirring frequently.  Meanwhile, whisk together in a small bowl flour and white wine.  Then temper the mixture with a ladle full (about a half cup) of some of the hot stock.  Transfer the mixture to the skillet, whisking vigorously.  Simmer, whisking, until flour is no longer raw, about 2 to 3 minutes, and desired consistency is reached.   Remove rosemary stems (the leaves will have fallen off into the gravy) and serve hot.  Note: if you want a really chunky gravy, you may add an additional 5 ounces of mushrooms with the first 5 ounces.