Ingredients
- 2 Tbsp vegetable broth, + more as needed (for cooking)
- 2 cloves garlic, minced
- 1/2 cup white or yellow onion, diced
- 1/3 carrot, peeled and diced
- 4 oz thinly sliced mushrooms
- 1/4 tsp fresh sage
- ½ tsp fresh thyme, chopped
- 1/4 teaspoon minced fresh rosemary
- 2 tablespoons Trader Joes gluten-Free flour blend
- 1/2 cup vegetable broth
- 3/4 – 1 cup unsweetened plain almond milk*
- 2 teaspoons coconut aminos
- 1/8–1/4 teaspoon salt, to taste
- Fresh black pepper, to taste
Instructions
- Add a bit of water or vegetable broth to a large saucepan over medium heat. Add in the garlic, onion and carrot, and cook until the onions are translucent. Add in the mushrooms, sage thyme, rosemary, and cook until mushrooms soften, about 3 mins.
- Add flour and coat, mix well and cook for 1 minute.
- Slowly add in liquids, 1/2 cup at a time.
- Cook until thickened, stirring frequently, on low. Add salt and pepper, taste, then adjust seasonings as needed.
- Keep on low until you’re ready to serve, adding almond milk as needed.
Notes
Start with 3/4 and add more as needed
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Sauces
- Cuisine: Vegan