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?
I made this for Thanksgiving, and wish I had read through a bit more of the comments before doing so, because I suffered from the "too much vinegar" syndrome like others... However, even with that, it was really good and I am looking forward to making it again... only next time I will cut the vinegar to a fraction of what is recommended, and increase both the nutritional yeast and the mushrooms... Mmmmm, mushrooms.....
Even with the super vinegar-iness it was great on my Thanksgiving tofu loaf, mashed potatoes and stuffing! Enjoyed by veg and non veg alike.
Thanks, I added the sage to the directions.
Yvette
it forgets too mention to add sage in the directions. just sayin..bc i forgot :p
This gravy would have been the most perfect, vegetarian gravy I've had since becoming a veg... except for the red wine vinegar. The vinegar did lend a complex flavor to the gravy, but when I'm trying to match mom's gravy, it would be better without. I added the full 1/4 cup of red wine vinegar and just 1 tsp of balsamic vinegar based on the reviews... but even that was too much. I am going to make it again today and I will just add a splash of each (1 tsp each maybe). Other then that, the texture was perfect, and it had such a wonderful flavor. DELICIOUS!
I didn't like this gravy. The balsamic vinegar was overpowering. I followed another reviewers suggestion of only using a splash. Even the few drops I put in was too many. If I make this again I will skip it entirely.
Your directions don't say when to add the sage. I love the taste of sage so it might be important.
This is my standard gravy recipe for everything! I made a big batch last night to put into our Thanksgiving pot pie today. Its great on potatoes and Meetloafs too. So freakin good!
I add the sage whenever I think of it...doesn't really matter. I think yesterday it was while I was adding the water.
:-D I forgot to say.. I didn't add the vinegar, just wine...I made this for thanksgiving day tomorrow..but ate it tonight with some potatoes it as so good
;)b This is definitely as good as everyones says! I have always used vegan with vegeance pubk rock chickpea gravy, sometimes leaving the chickpeas out.. so I was skeptical,, I don't love this one better just differently! So good I was eating it with the spoon!
This is good-definitely a special occassion gravy as it is far richer and more time consuming than others that I made. But a great recipe to fancy up a traditional dish.
Your directions don't say when to add the sage. I love the taste of sage so it might be important.
Pages