Prep 5 mins
Cook 20 mins
My family likes this tasty gravy as much as, or better than turkey gravy. You can add variations to suit whatever you are serving it with. We particularly like it with Lentil and Wild Rice Loaf (recipe 265288), but it is also great on mashed potatoes or even meat. I found this on another web site and hand copied it without noting where it came from, so I'm sorry I cannot give credit to the proper source.
- 1 onion, chopped
- 2 tablespoons vegetable oil (I like walnut oil for flavor) or 2 tablespoons olive oil (I like walnut oil for flavor)
- 2 tablespoons flour
- 1 garlic clove (to taste)
- 1 (14 ounce) can vegetable broth
- 1 teaspoon nutritional yeast
- 1 -2 tablespoon soy sauce (I use no more than 1 1/2 T)
- handful chopped toasted cashews (optional)
- diced red pepper
- roasted garlic
- 1 dash red wine (Whatever sounds good to you)
- Saute onion 5 minutes in oil.
- Add flour and cook 5 more minutes until brown, and the onion is soft.
- Add minced garlic, then gradually whisk in broth. Add cashews, if using.
- Simmer 10 minutes while partly covered.
- Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.
I made this to go wth the Lentil and Wild Rice Loaf #265288. First gravy I've had since I became vegetarian 5 years ago and it made me swoon...DELICIOUS!! Even my meat loving husband loved the meal. Thanks for sharing...this recipe is a keeper!
Very good, I have print to make sure I use this Thanksgibing too