Prep 5 mins
Cook 5 mins
This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was found at www.boutell.com/vegetarian/thanksgiving.html.
- 1⁄2 cup vegetable oil
- 3 -6 garlic cloves, minced well
- 2 -3 slices yellow onions, chopped
- 1⁄2 cup all-purpose flour
- 4 teaspoons nutritional yeast
- 4 tablespoons reduced sodium soy sauce
- 2 cups water
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon salt (optional)
- 5 -6 white mushrooms, sliced (optional)
- Cook the onion and garlic in the oil until tender.
- Add the flour, yeast, and soy sauce to make a paste.
- Add the water gradually, stirring constantly.
- Bring the gravy to a boil on medium heat, stirring constantly (the gravy has to boil to thicken).
- Add pepper.
- Add salt and sliced mushrooms, if using.
- If the gravy is too thin, whisk in 1-2 tablespoons of flour or small amounts of cornstarch to thicken it.
- The gravy refrigerates well, but freezing is not recommended.
- The cooled gravy re-heats well in the microwave or on the stove.