This delicious seasonal vegan recipe is from Brenda LaChance Murphy, a gourmet cook who has been entertaining for decades. As a co-owner of Clos LaChance winery, founded in 1992, she directs the daily operations of a 150-acre estate vineyard in San Martin, Calif., and the nearby Santa Cruz Mountains. Brenda frequently shows her namesake wines at local gourmet stores, talking food and wine with other enthusiasts, and creates recipes for the winery’s staff and customers. In 2011, Clos LaChance debuted The Vegan Vine, a line of wines made entirely without animal products, and Brenda began exploring vegan cuisine and vegan food and wine pairings.
- 3 1/2 Cups low-sodium vegetable broth, divided (use less if you would like a thicker gravy)
- 1 Cup white onion, chopped
- 4 cloves of garlic, finely minced
- 8 Ounces wild mushrooms, trimmed and chopped
- 2 Tablespoons fresh thyme, finely chopped
- 1 Tablespoon fresh rosemary, finely chopped
- 1/4 Cup Vegan Vine Red Blend (or other red vegan wine)
- 2 Tablespoons reduced-sodium tmari
- 3 Tablespoons nutritional yeast
- 2 Tablespoons cornstarch
- 1/4 Teaspoon ground black pepper
In a large skillet over medium-high heat, bring 1/2 cup of broth to a simmer. Add onion and garlic and cook until onion is soft and translucent, about 4-5 minutes. Stir in mushrooms, rosemary, and thyme. Cook about 2 minutes or until mushrooms release their liquid and start to become tender. Add wine and cook 1 minute, stirring constantly. Add remaining 3 cups broth and bring back to a simmer.
Meanwhile, in a small bowl, whisk together tamari, nutritional yeast, and cornstarch until it forms a thick paste. Slowly add to skillet, about 1 teaspoon at a time, whisking constantly until paste dissolves. Bring to a boil and boil 1 minute, stirring constantly. Finish with pepper.