Prep 10 mins
Cook 10 mins
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.
- 118.29 ml vegetable oil
- 6 clove garlic, minced
- 3 slice yellow onions, chopped
- 118.29 ml all-purpose white flour
- 19.71 ml nutritional yeast
- 59.16 ml light soy sauce
- 473.18 ml water
- 2.46 ml sage
- 1.23 ml ground black pepper
- 2.46 ml salt
- 5-6 white mushrooms, sliced (optional)
- flour (optional) or cornstarch (optional)
- Pour the oil in a saucepan and heat.
- Add garlic and onions and saute 5 minutes.
- Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
- Gradually stir in the water and add spices.
- Keep adding cornstarch or flour until it is the right thickness for you!
- Serve hot.
This is my standard Thanksgiving gravy recipe, but I make it a little differently. To answer VegeTara, this can be made without all the oil. Here's how I do it: I use more mushrooms and more onion. In 1 T. oil, saute them with the garlic until the onions are very soft. Add water (I use 4 cups water), nutritional yeast, soy sauce or Braggs, sage, pepper, and some veggie bouillon to taste. I get chicken flavored vegetable bouillon in bulk from a local health food store. (Don't ask me how they do that). You can also use Tema brand mushroom or vegetable bouillon cubes, which are found in the Kosher aisle of a regular grocery stosre. Don't add salt yet because the bouillon is salty. Now mix the flour with 1/2 cup water in a jar with a lid. Shake it like crazy until it's smooth. Bring your gravy to a boil and slowly stir in the flour mixture a little at a time until as thick as you like. Turn to low and simmer for 5 minutes to cook the raw taste out of the flour. Taste and add salt if necessary, but if you use bouillon and soy sauce, be careful. With only 1 T. oil, this is an almost fat free recipe once divided into servings. I've made it with the full amount of oil, and with just the 1 T., and honestly it tastes just as good without the larger amount of oil, so you can eat more!
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.
I followed this recipe, but at the end it seemed a bit salty. I added some ginger soy for a dash of flavor and a 1/4 tsp of sugar to neutralize it and it came out PERFECT. Even in my meat eating days, probably one of the best gravys I've had. You really can take this base recipe and make it your own. I recommend shitake!