*Note: I recommend checking out the step-by-step photos in the blog post above.
Heat the vegan butter or oil in a large pan over medium-high heat. Add the onions and mushrooms and sauté for about 3 minutes, or until the onions are translucent and the mushrooms are slightly browned. Then add the diced carrot and minced garlic and sauté for another minute. Reduce the heat slightly and continue to sauté for another 3 minutes.
Now stir in coconut sugar and flour until it’s well combined with the vegetables. Then pour in red wine, red wine vinegar, soy sauce, and vegetable broth. Stir in tomato paste and mustard. Add thyme and the bay leaf and simmer over low to medium heat for 10-15 minutes, uncovered, until the sauce has thickened.
Remove the bay leaf. Then transfer everything into a blender (or use an immersion stick blender) and blend until smooth. Taste and adjust seasonings as needed. Serve with your favorite dishes (see serving suggestions above) and enjoy!
Leftover gravy can be kept in the refrigerator for up to 4 days or frozen for future meals (see blog post above for details). If it’s too thick when reheating it, simply add a little water to thin it out. If you want the sauce to be richer, you can add a drizzle of oat, almond, cashew, soy, or coconut milk/cream.
Please read my blog post for serving suggestions and further information.