Vegan gravy with mushrooms

Ingredients for 2 servings:

• 1 large onion(s)
• 280 g mushrooms, from the jar
• 50 ml red wine, vegan
• 400 ml vegetable stock
• n. B. Mustard, medium hot
• 1 shot of soy cream cuisine, approx.
• 6 shots of soy sauce, approx.
• salt and pepper
• garlic powder
• Thyme
• rosemary
• n. B. bay leaves
• some margarine, vegan, e.g. Alsan, or oil, for frying
• 50 ml oil
• 2 tbsp, heaped flour or rice flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely chop the onion and fry in a little oil or melted margarine. Season the onions with salt to taste. Drain the mushrooms, reserving the liquid; you’ll need it for the sauce. After the onions have fried briefly, add the mushrooms and fry them. Season the mushrooms with pepper, grated garlic, and a little soy sauce. Add a little mustard and fry them briefly. Deglaze the mushrooms with the red wine and the reserved liquid from the mushrooms. Add a few bay leaves, some rosemary, and thyme. Let the sauce simmer for a while. Add about a dash of Sojacuisine and let the sauce simmer briefly again. After about 5 minutes, stir in the vegetable stock and add another 4 to 5 dashes of soy sauce. Bring the sauce back to a boil. While the sauce is boiling, pour the oil into a bowl or measuring jug. Whisk in the flour until creamy. Stir this mixture into the boiling sauce to thicken it slightly.