Vegan Gravy
By: Carrie Barr
Published: Thursday, December 10, 2009 - 5:52pm

Ingredients




1/2 cup vegetable oil
6 cloves of garlic, squashed and minced very well
3 slices of yellow onion, chopped
1/2 cup all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons low- or reduced-sodium soy sauce
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
5 or 6 white mushrooms, sliced (optional)
extra flour or cornstarch (optional)

Preparation

1 Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent. 2 Add the flour, yeast, and soy sauce to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired. 3 If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps. 4 Serve hot.

About


Not a low-fat food.
Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot, but not boiling, water. Let it sit for 20 minutes, then strain -- use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.
Adapted from http://www.boutell.com