Prep 10 mins
Cook 10 mins
Best diet gravy I have ever tasted - and so easy to prepare
- 8 tablespoons vegetable oil
- 3 -6 cloves garlic, squashed and minced very well
- 2 -3 slices yellow onions, chopped
- 8 tablespoons all-purpose white flour
- 4 teaspoons nutritional yeast
- 4 tablespoons low sodium soy sauce (soy sauce) or 4 tablespoons reduced sodium soy sauce (soy sauce)
- 2 cups water
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon salt substitute
- 5 -6 white mushrooms, sliced (optional)
- flour (optional) or cornstarch (optional)
- Measure the vegetable oil into a small saucepan.
- Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
- Add the flour, yeast, and tamari to make a paste.
- Add the water gradually, stirring constantly.
- Bring the gravy to a boil on medium to medium-high heat, stirring constantly-- the gravy has to boil for it to thicken.
- Add pepper.
- Stir in the sliced mushrooms, if desired.
- Add salt substitute, if desired.
- If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
- Use a wire whisk to eliminate lumps.
- Pour the piping hot gravy onto toast, biscuits, vegetarian sausage, poultry stuffing, potatoes, or burgers.