Creamy Pant-Based Mushroom Gravy

Heat a small saucepan to medium heat and add onions. Brown onions for 5–8 minutes, stirring frequently. You will be deglazing the pan, but if they do start to stick too much, add 1 tablespoon vegetable broth.

Add garlic and stir for 30 seconds. Add the mushrooms, tamari and Worcestershire sauce and allow the mushrooms to cook down and release their moisture, about 10 minutes.

Add ½ cup of the vegetable broth to deglaze the pan. Use a wooden spoon to grab up all the stuck-on bits from the bottom of the saucepan.

Clear a space in the bottom of the pan. At this point, make sure the pan is solidly at medium and not too hot. Mix arrowrout or flour in using a small whisk or fork. With such a small amount, you don’t need to premix it first, just make sure it’s blended in and there are no lumps.

Add beans, dried thyme and remaining 1 cup of vegetable broth. Stir well and allow the gravy to simmer for 5 more minutes.

Remove saucepan from the heat and puree gravy using an immersion blender or transfer it to a regular blender. Blend until desired consistency.

Taste and add ground pepper if desired. Reheat the gravy if needed and serve.

Make about 3 cups.