1 tbsp wheat flour (or another flour of choice if a gluten-free version is desired)
1 cup water
1 cup non-dairy milk, unsweetened (I used soy milk)
½ tsp chicken flavored bullion ( I use better than bullion no-chicken base)
Directions
Dice your onion and place it in a small saucepan with the oil. Heat over medium heat.
Chop your mushrooms and mince your garlic and add them both to the saucepan with the oil and onion. Add a few shakes of sea salt to the mixture. Continue to cook for another 3 minutes or until the onions and mushrooms looks soft.
Stir in the wheat flour
Pour the water, non-dairy milk and bullion to the saucepan and stir. Bring it to a boil and boil it for 4 minutes.
Pour the chunky gravy into a blender and blend until it is at your desired texture. I like mine to be pretty smooth with minimal mushroom and onion chunks because my kids eat it better.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/plant-based-thanksgiving-gravy/