Vegan Gravy

→ enough for 3-4 servings

1 celery stalk

1 medium-sized carrot

1 big onion

2-3 cloves garlic 150g

shiitake mushrooms (5.3oz)

1 tbsp vegetable or olive oil

1 tbsp vegan butter

1 tbsp mustard

1 tbsp balsamic vinegar

1 tbsp agave syrup

1 tbsp soy sauce fresh rosemary

2 bay leaves

1 ½ tbsp cornstarch or all-purpose flour

¼ cup red wine (60ml), sub for veggie broth

2 cups vegetable broth (500ml), more if needed salt to taste

→ in the end, you can stretch the sauce by adding another ½ cup veggie broth + 2 tsp cornstarch and letting that simmer for another 5 minutes

→ or, use twice the amount of ingredients and a bigger pot to get more sauce volume-wise