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?
Best gravy ever. I followed the recipe with just a couple of differences. First I omitted the red wine and the balsamic vinegar and just added a tbl spoon of red wine vinegar. Since I am southern I had to add a tbl spoon of vegan butter and wanting to put it over turkey, I added a tbl spoon of dried rosemary. It was great!
Really incredible gravy. The flavor is intense and delicious. I want to drink it.
I just might.
My family would be so upset if I didn't bring this to the Thanksgiving table, now that it has become a favorite. We consider the mushrooms mandatory and I always make it the day before so the flavors really meld. I think this helps tone down the vinegar flavor that some people were commenting on.
My husband love this gravy. He pours it over everything. I have never been a gravy fan and I do eat it when I make it.
this gravy is awesome! this is the second thanksgiving i've made it. i added a fraction of the vinegars. it tasted a little salty already so omitted the salt too. yum!
My (unfortunately non-vegan, and picky as hell) boyfriend *loved* this. He ate most of it. I only used 1 tsp of red wine vinegar, but used 1/4 cup red wine, added extra nutritional yeast, and a tbsp barley miso (because I ran out of braggs at the second tbsp *weeps*). Anywho, he ate this with toasted squash seeds and broccoli on wild/brown rice mix. Thank you so much for this gravy recipe, he and I have never liked gravy before we tasted it. Tomorrow I plan to have it on wild rice and lentil stuffed acorn squash. This recipe puts me one step further to converting him to the lovely life of vegan-ness!
I just left my partner for this gravy it is so good. This gravy has broken up our household. I have never felt for gravy like I do for this. Seriously, never been a gravy fan, but this was amazing. I ended up using quite a few liberal splashes of both vinegars, so probably about 2t each, and only used a bit of salt as I used veg broth instead of just water. I thought the vinegar added a nice little bite rather than just serving as liquid salt.
Oh yeah! I would totally ditch my DH for this gravy! We had it today too. LOVE IT!!!!
I just left my partner for this gravy it is so good. This gravy has broken up our household. I have never felt for gravy like I do for this. Seriously, never been a gravy fan, but this was amazing. I ended up using quite a few liberal splashes of both vinegars, so probably about 2t each, and only used a bit of salt as I used veg broth instead of just water. I thought the vinegar added a nice little bite rather than just serving as liquid salt.
Great recipe! I used braggs, a little more onion, added cayenne & thyme and a splash of red wine vinegar - very delicious! I would have liked a browner color, but I'm sure if I cooked the roux longer or added mushrooms this could have been achieved...
Tastes great on top of the vegan drop biscuits in TJOVB :D
This recipe is awesome! I left out the vinegar since others omitted it, but I kept everything else the same. I used vegetable buillon, which made the gravy a little salty but the mashed potatoes I served them on had less salt so it worked well. The bf seemed to like it too. I'll definitely keep this as my default gravy recipe. I will add mushrooms next time for variety. Thanks!
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