When infused with raw tahini (a little discovery that I recently made), an ordinary gravy becomes an extraordinary one. Unctuously creamy with a pleasantly bitter bite, this amazingly easy-to-make sauce is just the thing to drizzle, dollop or dash over any and everything at the dinner table this holiday season!
In a cast-iron pan over medium heat with 1 ½ tablespoons olive oil, sauté the onions and garlic until golden brown (5 – 6 minutes). Then, add the other 1 ½ tablespoons olive oil along with the flour, stirring it around in the pan and letting it clump up around the onions. Toast the flour like this for about 1 – 2 minutes.
After that, add the mushroom broth, low-sodium tamari, nutritional yeast and raw tahini. Bring this to a light boil, and then reduce the heat to low-medium. Continuously whisk the gravy until all the ingredients are incorporated and it has thickened into a texture that you like. This should take 5 - 7 minutes or so to thicken sufficiently, but feel free to leave it on longer for an even thicker gravy.You can serve the gravy immediately, or store it in the fridge in a well-sealed container and reheat at a later time.