Ingredients (use vegan versions):
- 8tablespoon vegetable oil
- 3-6 cloves of garlic, squashed and minced
- 3 slices of yellow onion, chopped
- 8tablespoon all-purpose flour
- 2tablespoon nutritional yeast
- 4tablespoon low sodium soy sauce or tamari
- 2 1/2 cups water (to start)
- 1/2 teaspoon ground sage (dry)
- Salt and freshly ground black pepper to taste
- 1/4 cup vegan red wine (optional--but a huge help. I like cabernet sauvignon) and 2tablespoon
- balsamic vinegar
- 6 sliced mushrooms (optional)
Directions:
I can't take all the credit for this great gravy.
Unfortunately I cannot recall exactly where I came upon it.
My apologies to the original source. I made some slight
adjustments. It was a HUGE hit with my family--even the
meat eaters!
In a medium saucepan heat oil on a medium or medium-low
heat. Add garlic and onion and cook until slightly tender
and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or
roux. Be careful not to let it burn. GRADUALLY add the
water, stirring constantly. With frequent stirring, bring
the gravy to a boil and allow it to thicken. Add pepper,
mushrooms, vegan wine and balsamic vinegar. If you don't want to
add vegan wine, you might try a bit more balsamic vinegar or a red
vegan wine vinegar in its place.
If the gravy is too thin (unlikely) add a small amount of
cornstarch which has been dissolved in some cold water.
(Dissolving the cornstarch in water first will prevent
lumps.)
You can add more water to the gravy if you want a lighter
gravy for certain dishes. The flavor is very strong and can
easily handle the extra liquid. It's even better if you let
it sit in the fridge overnight and gently reheat it. This
is great over a lentil loaf, bisquits, potatoes--just about
anything you would want to smother with a rich gravy!
Enjoy!
Serves: Approx 4 cups
Preparation time: 15-20 minutes
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