Vegan and Gluten-Free Gravy

A very light browning of the vegetables makes for a nice rich vegan gravy.
A good broth, some gluten free (we use brown rice flour) flour and to finish add dry thyme, tarragon, and a touch of rosemary and you have yourself a good little gravy!

This recipe makes 3 cups

Ingredients
2 tablespoons olive oil
1 1/4 cups chopped onions
1⁄4 cup leeks
2 cloves of galric
1 cup sliced mushrooms
1/2 teaspoon dried tarragon 1/2 teaspoon dried thyme
3 tablespoons brown rice flour 2 cups Vegetable Stock
1 -2 teaspoons tamari sauce or coconut liquid aminos
1 teaspoon fine sea salt.

Heat the oil in a sauce pan that will easily hold 6 cups. Add the onions, leeks and mushrooms and allow to cook on medium low until they are soft for about 10 minutes. Now, cook even slower for about 10 more minutes until everything is light brown and lightly caramelized, stirring frequently. Add minced garlic. Add the dried herbs. With a mesh strainer, hold over the vegetables and sift the four into the vegetables and stir constantly. Add the stock and simmer until the mixture is slightly thickened. Add the tamari and taste.. Add salt if needed .

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Now blend the vegetables in a blender or an immersion blender Puree until the gravy is smooth.
This can be made 4 days ahead and reheated with a bit of stock to smooth it out.