Non-Giblet Vegetarian Gravy

Non-Giblet Vegetarian Gravy

Serving Size : 4

2 Tablespoons ghee
1/4 cup white wine
1 pound mushrooms — sliced
1 large onion — diced
2 cups celery — diced
4 cups almond milk
3 tablespoons nutritional yeast
1 tablespoon rubbed sage
1/2 tablespoon rosemary
1/3 tablespoon thyme
1/4 teaspoon pepper
1 tablespoons honey
1 tablespoon arrowroot
1 cup seitan – optional- I do not use it because I do not cook with gluten

1) Boil eggs and peel.

2) Sauté onions in ghee until transparent. Add celery, mushrooms, and herbs and sauté untel veggies are all softened and wine has cooked off. Let your veggies actually begin to stick to the bottom of the pan and get a layer of brown stuff stuck on the bottom. When that has happened, add more wine and stir.

3) Now add remaining seasonings, almond milk and simmer very slowly, stirring the whole time to keep the almond milk from scorching. Dissolve arrowroot in some cool water or broth or almond milk and add to gravy, stir until thickened.

4) Cut eggs in half and mash yolks with a fork, add to gravy, stir well to incorporate. Now dice the eggs and add.

3) Add optional seitan. when gravy is thickened, remove from heat.