EASY TAHINI GRAVY

SERVES 3 CUPS

1 tbsp. vegan butter (soy-free if necessary)

1/2 yellow onion, finely diced

1 tsp. minced garlic

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

2 tbsp. oat flour (certified gluten- free if necessary)

2 1/2 cups low-sodium vegetable broth

2 tbsp. tahini (gluten-free if necessary)

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 tbsp. nutritional yeast

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 150kcal
Fat: 6.1g (0.9g S.Fat)
Carbs: 12.1g
Protein: 11g
Sugar: 0.8g
Sodium: 210mg

METHOD

In a large shallow saucepan over medium heat, melt the butter. Sauté the onion and garlic for 5 minutes, or until the onion is translucent. Cook for another minute after adding the thyme and rosemary. Cook, stirring constantly, until the flour has been completely incorporated.

Stir in the broth, tahini, and liquid aminos until well combined. Cook, stirring frequently, for 5 to 7 minutes, or until the gravy is thick and glossy. Remove from the heat after adding the nutritional yeast.

Blend the gravy with an immersion blender until smooth. Transfer the gravy to a blender and puree until smooth. Season with salt and pepper. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.