This recipe is from Ann Swissdorf and was served at Vegan Life Colorado's 2013 Thanksgiving Feast.  It was good and we should know because we made it!

 

• 2 quarts veggie broth

• 1/3 cup white wine

• 1/3 cup Bragg Liquid Aminos

• 2 Tbsp. minced or crushed garlic

• 1 Tbsp. Dijon mustard

• 1 Tbsp. apple cider vinegar

• 1 tsp. dried basil

• 1/2 tsp. dried sage

• 1/2 tsp. thyme

• 1/2 tsp. rosemary

• 1/2 tsp. black pepper

 

• 3/4 cup cornstarch or 1 ½ cups flour (depending on desired thickness)

• 1/2 cup cold water (if using flour keep out 1 cup of the veg broth to use with the ½ cup cold water)

 

Combine all ingredients except the cornstarch (or flour) and cold water in a 4-quart pot.

 

Bring to a boil, stirring occasionally, cover, lower heat and simmer between 10 to 30 minutes. At serving time, dissolve the cornstarch in cold water. Slowly pour this mixture into the hot broth while stirring over medium high heat. Stir until thickened.

 

If using flour, brown the flour in a cast iron or other heavy pot over medium heat stirring very frequently. Do not let the flour burn or turn black. When the flour is brown, add the hot broth to it, a cup or two at a time, whisking after each addition so there are no lumps.

 

Serve over potatoes, stuffing, biscuits, fried tofu steaks, etc.