Prep 5 mins
Cook 15 mins
Found this recipe on a fitness website a few weeks ago and it was great with vegan "meat" loaf and mashed potatoes. I added portabella mushrooms to it as well. I'm planning on using this recipe for thanksgiving this year.
- 2 tablespoons margarine
- 1 diced onion
- 2 tablespoons flour
- 1 teaspoon garlic salt
- 2 teaspoons cornstarch
- 1 1⁄2 cups vegetable broth
- 2 tablespoons soy sauce (I used Braggs liquid aminos)
- 1 tablespoon nutritional yeast
- Heat the margarine in a large skillet over medium heat.
- Sauté the onion for a couple of minutes, or until transparent.
- Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
- Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
- Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
- Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.
Yum! I served this over jasmine rice and loved it! I wasn't sure it needed both flour and cornstarch, but it turned out great. I only had garlic powder, so added a little salt. Thanks! Made for Pick A Chef(PAC) event in the contests/events forum. Keep those recipes coming! :)
This gravy has decent flavor, but needed something more --perhaps mushrooms, like the author suggests. I also didn't add the nutritional yeast or the cornstarch, and the texture was just as we like. One whole diced onion seemed like too much for our tastes, so we used about half a cup of frozen, diced onion. Once I sauted the onions I added chopped, fresh garlic (instead of garlic salt) and used my blender to make sure everything was smooth at the end (don't care for chunky gravy here). If anyone has any ideas for some spices to add to step this up a notch, please post them. I'd like to try this recipe again, but need some suggestions to make it yummier.