Vegan Gravy with Peppercorns (Gluten-free)

This gravy recipe is thick and delicious. I like it on baked, wedged potatoes. It makes a superb gourmet poutine, if you can eat real cheese or have found a vegan cheese that is edible. I'm sure it would be awesome on top of your favourite meat substitute like tofu steaks, too. 

It wasn't a gluten-free recipe but it works well with a gluten-free flour mix. I added the peppercorns for extra kick but leave them out if you prefer a more neutral gravy. This is far from a low-fat recipe but in its defense, it makes a very large batch!

Ingredients:

• 1/2 cup extra virgin olive oil
• 3-6 cloves of garlic, squashed and minced very well
• 2-3 slices of yellow onion, chopped
• 1/2 cup gluten-free flour mix 
• 4 teaspoons nutritional yeast
• 4 tablespoons gluten-free tamari 
• 2 cups water
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• white mushrooms, sliced
• 1 TB black peppercorns (soaked in water for half an hour to soften)
• extra tapioca flour, if you want to make it even thicker (optional)

Instructions

1. Measure the oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
2. Add the flour, yeast, and tamari to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken.
3. Drain the water from sokaing peppercorns and add them to the pot.
4. Stir in the sliced mushrooms, if desired. Add salt, pepper and sage.
5. If the gravy is too thin for your taste, add small amounts of tapioca flour or cornstarch to thicken it. Use a wire whisk to eliminate lumps.

Serve piping hot.