Vegan Gravy

Lindsey Lawrence's Note:

My friend made this gravy for our Thanksgiving potluck...we put it on our potatoes, stuffing...everything. It is an easy recipe to follow and takes mere minutes.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 5

• 1/2 cup vegetable oil
• 6 cloves garlic, minced
• 3 slices yellow onions, chopped
• 1/2 cup all-purpose white flour
• 4 teaspoons nutritional yeast
• 4 tablespoons light soy sauce
• 2 cups water
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5 -6 white mushrooms, sliced (optional)
• flour (optional) or cornstarch (optional)

Directions:

1. Pour the oil in a saucepan and heat.
2. Add garlic and onions and saute 5 minutes.
3. Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
4. Gradually stir in the water and add spices.
5. Keep adding cornstarch or flour until it is the right thickness for you!
6. Serve hot.

Reviews

[blacklizard]

I followed the suggestions of Kokeshi Doll (who reviewed this recipe earlier) and made this recipe with only 1 T olive oil and about 3 cups water. I only used 1/4 flour (whole wheat), which I mixed with water in a jar first as Kokeshi Doll suggested (I like my gravy relatively thin). I used two packets of vegetable bouillon, and no salt. Really quite easy and delicious! We put it on vegan mashed potatoes, stuffing, and rice pilaf.

[watson]

YUM! I am a vegetarian and my daughter is a vegan. We have tried a few miso gravies but they are never quite right. This one is SUPER!! Loved it! It's easy, quick and tastes like gravy! LOL

[magpie diner]

This is another good vegan gravy recipe! It's a little simpler than the few recipes I usually use, so I wasn't expecting it to be as good (common misconception I know)....but this really is tasty. I used braggs instead of soy and didn't find the need for the extra salt. I was also wondering if that 1/2 cup of oil was a misprint - obviously you don't need even close to that. Thanks Lindsey!