Vegan, Dairy-Free, Gluten-Free gravy recipe for your clean-eating holiday feast that can be made ahead
Heat the olive oil in a large skillet or dutch oven over medium-high heat.
Add the onion and mushrooms and sautée until soft and slightly browned, about 8-10 minutes.
Add the flour and sautée a few minutes until browned.
Add the vegetable stock and stir continuously. I like to add it in a few batches. The gravy should immediately thicken upon adding.
Stir in the braggs aminos, salt and pepper. Stir until everything is thoroughly incorporated, transfer to a gravy boat or serving dish, and serve!