Vegan Gravy

November 1, 2010 at 12:01 am 2 comments

Gravy. Kind of sounds gross, right? But gravy is soooo good. Or it can be, anyway. I haven’t had gravy since I became vegetarian and for some reason I wanted to finally give it a try to complete my comfort food masterpiece. It was chilly tonight (understatement, perhaps) and I knew we would be heading out to trick-or-treat with the little one, so I thought we needed some good, hearty food.

I made vegan stuffing (I used some help with from the store, with veggie broth and vegan margarine), vegan mashed potatoes (vegan margarine and almond milk) and sautéed together some lentils leftover from last week’s lentil burgers, onions, spinach, baby Portobello mushrooms in olive oil and veg broth. Then I set to making the gravy. This was extremely easy and I couldn’t believe how good it tasted.

I think any meat-eater would have been impressed with this gravy! I think I was a little heavy-handed with the salt, but it was still really good. Though we’re both vegetarian, my squeeze doesn’t like to eat “fake’ meats or anything that smells or tastes like meat (whereas I like a good ol’ fake BLT from time to time…). I had to convince him (which didn’t take long) that it was just a “sauce” — don’t think of it as a meaty thing. Holy delicious. We both loved it.

I didn’t photograph it because, well, gravy isn’t pretty. you know what gravy is supposed to look like. And it will become the right consistency — don’t worry.  I think this would actually be good on biscuits with some fake sausage in the morning, for the record… I used whole wheat flour, so it was very “tan” in color, but if I had used white flour, it would have looked like traditional sausage gravy, I imagine.

OK, here it is!

• 1/2 c. vegetable oil
• 3-6 cloves garlic, finely minced
• 2-3 slices yellow onion, chopped (I went with one small cooking onion, chopped)
• 1/2 c. flour (I went with whole wheat flour)
• 4 tsp. nutritional yeast (I just realized I used 4 Tbsp. — oops! it seems to have turned out just fine though!)
• 4 Tbsp. low sodium soy sauce or Bragg’s Liquid Aminos (I went with the latter)
• 2 c. water
• 1/2 tsp. dried sage
• 1/4 tsp. ground black pepper
• 1/2 tsp. salt
• 5 or 6 chopped mushrooms (optional, I went with a handful of baby bellas)
• extra flour or cornstarch to thicken if necessary

1. Add vegetable oil to a small saucepan and heat to medium or medium low. Add onion and garlic and cook for about two minutes until a bit tender or translucent.

2. Add flour, yeast and soy sauce and it will be a thick paste.

3. Add water, little by little stirring/whisking well as you go.

4. Bring to a boil on medium to medium-high heat, stirring constantly, then lower to simmer.

5. Add pepper, sage and mushrooms (if you choose to).

This only makes about 10 minutes to make and I’d make it right before you are ready to serve it. I can’t wait to make this again, and try it on meat-eaters!


Entry filed under: Dressings and Sauces, Recipes.

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