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Anonymous
Member since December 1969
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Vegan Gravy

What you need: 

8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine or red wine vinegar
2 tablespoons balsamic vinegar
6 sliced mushrooms (optional)

What you do: 

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 sage, pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
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. Its 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!

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Yum.  Very salty, but in a good way.  It's good on 'tatoes.

I used no mushrooms and left out the red wine vinegar. 

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the recipe was great, but i have to agree with those who have said the vinegar was a little much.  i will be making this again though!  yummy!

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This gravy went over huge. I added extra mushrooms because they're so good in gravy. My mom was eating it by the spoonful out of the pan and said it could pass for a really rich soup. Basically, it's incredible.

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This recipe was awesome. I made it with Thanksgiving dinner and smothered the Tofurkey and mashed potatoes with it. It's much better after being reheated...the slight vinegar twang goes away. This was my first time making gravy, and I was so excited that it turned out so well!

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this gravy is awesome! i don't normally smother my food with gravies or dressings but this went all over the mashed potatoes AND cornbread dressing this Thanksgiving, and replaced the usual yummy giblet gravy... like someone mentioned earlier, this will go well with EVERYTHING... oh, i didn't use the red wine or vinegar and next time i will use way more mushrooms (I LOVE MUSHROOMS!!!)

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Jenharding, yeah, it's the nutritional yeast that makes it so good. My mother's recipe for her gravy is kind of like this too with soy sauce, onion, red wine, garlic,  sugar, oil, cornstarch and the juice from her steaks. I tried for a long time to imitate it without the meat juice and failed miserably. It tasted like sugary soy sauce with cornstarch.

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It was marvelous and it tastes and smells like the fantastic gravy my mother used to make for her steaks. I made it three times already. I deviated from original recipe a bit by only using one tablespoon of Earth Balance instead of 8 spoons of oil. I also used rice flour instead of regular flour because I hate the after taste of regular flour in my mouth and throat. I didn't have any balsamic vinegar and I was too lazy to reach for the wine so I substituted 4 tablespoons of red wine vinegar the first time. It ended up being too strong and I had to throw the whole thing away. The second time around I used only 2 spoons vinegar and it was also too sour for my taste but it was much improved. The third time I only used  1/2 spoon of vinegar to perk it up and I also added 1 tablespoon of brown sugar on whim and it was absolutely perfect.

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:-\

I was pretty disappointed in this recipe. Maybe it was the fact that I didn't have "Nutritional Yeast" handy for my Thanksgiving meal that threw the recipe off. But this ended up tasting a lot like a thick soy sauce. My husband kept saying it was like eating Beef with Broccoli. (he's not a vegetarian). I was so excited because I haven't had gravy in over six years. Not sure where all the raves were coming from with everyone else.

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i used this recipe for ideas, along with some other recipes i found online and some of my own originality. id never thought of using tamari sauce, thanks! i found out you were right in saying that it has a very robust flavour.... since im partial to lighter foods in general, i added more veggie broth and a lot less vinegar. but even with half the amount of vinegar called for it was pretty strong tasting.

thanks!!

:D

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this gravy--unbelievable. wonderful with shitake mushrooms.... also, i opted for red wine instead of the red wine vinegar. it was really incredible, and carnivores are more than happy with it (if that matters!).

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