Vegan Gravy
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)
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!
SO HOW'D IT GO?
This gravy was delicious! I made it for a family of 31 last Thanksgiving. Everyone loved it. At first everyone was against me making them an all vegan Thanksgiving, but by the end everyone declared it was better than having a turkey! I didn't add the sage or red wine vinegar, but it was still delicious! :)
I can't even believe how good this came out. I'm still in awe of it's incredibleness! My boyfriend is a major carnivore and he was like, "wait, did you buy that?" I am really ecstatic that I found this recipe. Usually, I don't follow recipes so closely, but I was leary about how a vegan gravy would turn out, and it totally surprised me, thanks again for this recipe!
Make this a few times every year. It's very rich. I don't use the last four items. I let it sit over night and add a couple more cups more water the next day. Everyone loves it and laps it up. Great recipe! :)
left out the vinegar and a little water but it was fantastic and i never make gravy right, plus it was so cheap and fits a lot of different meals.thanks for the great food idea. :)
This was GREAT! Everyone loved it, including the kids. Served it with maple sweet rolls and gimme lean sausage for breakfast. Left out the vinegar and mushrooms and it was still soooooo good! Can't wait to have it for Thanksgiving. ;)
I thought this recipe was great! Maybe a little heavy on the balsamic vinegar for me but I will be sure to make it again!
The first time we made this, we put in the full amount of balsamic and red wine vinegar and it was way too overpowering. The next time we made it we just added a splash of each and it was perfect.
This gravy is delicious! I've made it for the past two Thanksgivings as well as any time I make mashed potatoes, loaves, or biscuits. It is so good I can eat it straight out of the pot with a spoon like a soup. I include every ingredient (wine, vinegar...) because I really think everything contributes to the wonderfully flavorful end result--but to each his own! :)
Omygaaah.
This gravy is boooomb. I made it without the mushrooms and without the sage just because I didn't have them around, and without the balsamic vinegar because I thought it would be too acidic. But it was soooooo good. Loved it. Will go out of my way to find ways to use it.
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