Vegan Gravy
- Reviews 1
Ready In: 25 mins
Yields: 5 cups
Ingredients
For the spice mix
- 2 1⁄2 cups nutritional yeast
- 1⁄3 cup dried parsley
- 1 1⁄2 tablespoons salt
- 1 1⁄2 tablespoons dried dill weed
- 2 1⁄2 tablespoons onion powder
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 teaspoons black pepper
For the roux
- 1⁄3 cup unbleached flour
- 1⁄3 cup soybean oil
For the base
- 4 cups water
- 1⁄3 cup tamari
- 1⁄4 cup mixed spice
Directions
- Put the water, tamri and spices in a small pot and bring to a boil.
- While the mixture is heating up, put the oil in a small sauce pan over medium heat. When it is heated, slowly whisk in the flour and continue whisking until the roux develops a nutty aroma. Be careful, this stuff burns easily.
- Remove the roux from the heat and when the mix in the other pot comes to a boil, turn it down to a simmer and slowly whisk in the roux. Let the gravy cook until desired thickness. I prefer letting it cool off and sticking it in the fridge overnight. It will become gelatinous and then when reheated, takes on a nice, thick consistency.
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