Homestyle Vegan Gravy

This is a very versatile gravy.  It’s surprisingly rich and decadent.  You can use it as either a brown gravy or “chicken-based” gravy.  For the recipe below I gave you the "chicken" gravy version.  See my note to make it into the brown gravy version.  Try it on meatloaf, see next recipe.  I use the “chicken-based” version for my Thanksgiving dinner. 

Homestyle Vegan Gravy Recipe

¼ c vegetable oil

1/3 c onions – chopped

4 cloves garlic – minced

½ c flour

¼ c nutritional yeast*

¼ c shoyu (soy sauce)

2 c vegan “chicken” broth

1 1/2 tsp fresh sage (or use ½ tsp dried sage)**

½ tsp salt

¼ tsp black pepper

Heat ¼ c oil in a saucepan, then add the garlic and onions and saute until translucent.  Add the flour and brown (careful not to burn it).  Add the nutritional yeast and shoyu (soy sauce) and stir in to make a roux (form a paste).  

Nutritional Yeast Flakes

Whisk in the broth, sage, salt and pepper (add more or less to taste).  Stir until the mixture comes to a boil, then simmer and stir until desired thickness is reached. 

Note:  For the brown gravy, omit the sage and add chopped mushrooms.  Also, use vegan “beef” broth instead of vegan “chicken” broth.  

*Nutritional Yeast Flakes - a horrible name for a great product.  It's high in B vitamins and some feel it has a cheesy flavor.  Craig & I call it extra cheesy flakes.

**According to Martha Stewart, the ratio of fresh herbs to dried herbs should be 1/3 dried herbs to fresh herbs.  Dried herbs are much more potent, so you’d need to use less.