Serves: 5
Total Calories: 131
Yield: 3 1/2 cups

3 tablespoons olive oil
1/4 cup whole wheat pastry flour
1 1/2 cups chopped onions
2 1/2 cups sliced mushrooms
1 cup dry red wine
1 cup water or unsalted vegetable stock
1 teaspoon herbes de Provence
3 tablespoons Bragg Liquid Aminos or tamari sauce
white pepper

1. Heat 2 tablespoons of the oil in a skillet over medium heat. Add the flour while stirring constantly until it starts to turn brown in color and give off a nutty aroma. Transfer the mixture to a small bowl and set aside.
2. Heat the remaining tablespoon of oil in the skillet, add the onion, and sauté 3 to 5 minutes or until translucent. Add the mushrooms and continue to sauté until tender. Add the flour mixture and mix well.
3. Add the wine, water, and herbes de Provence to the skillet. Increase the heat to high, and bring to a boil while stirring constantly. Reduce the heat to low and continue to cook while stirring for 1 or 2 minutes or until the sauce thickens. Add the tamari and pepper and mix well.
4. Use immediately or refrigerate in a covered container up to four days.

Nutritional Facts:

Serves: 5
Total Calories: 131
Calories from Fat: 73

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Luscious Tomato Garlic Sauce
Easy Tahini Sauce
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Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
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Cashew Bechamel
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Pot Liquor Sauce
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Cashew Cream Sauce
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