Easy Veggie Gravy

This tasty mushroom and red wine based gravy is better (in my opinion) than the gloopy meat-based versions. You can change the herbs you add based on your taste preferences. I like to make it extra peppery.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 8  mushrooms, chopped finely
• 2  cups water
• 1⁄2 cup red wine (any dry variety e.g. shiraz, merlot, cabernet sauvignon)
• 1  vegetable bouillon cube
• 1  teaspoon dried parsley
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 2  tablespoons flour
•  salt
•  pepper

Directions

1. Place all the chopped mushrooms in a pot with a teaspoon of water, cover and cook on a low heat until the mushrooms have released all their juices (~5 minutes).
2. Add 1.5 cups of water, warm it up to almost boiling and dissolve the vegetable bouillon cube in the mixture.
3. Add and mix in the red wine.
4. Add all the herbs.
5. Mix the flour and remaining water in a small cup until all the lumps are gone.
6. Slowly add the flour mixture into the gravy while stirring vigorously to prevent clumping, until the gravy has reached your desired thickness.
7. Add salt and pepper to taste.
8. Serve over just about anything including potatoes, veggie burgers, veggie meatloaf etc.