I don’t suppose it would be vegan Thanksgiving without gravy. And I needed gravy for the Bean Cutlets and Shepherd-less Pie.
What you’ll need:
1/2 cup canola oil
5 green onion sprigs (chopped small)
1/2 cup all-purpose flour
2 tbls. nutritional yeast
2 tsp. light soy sauce
2-2 ½ cups vegetable broth
1/2 tsp. dried sage
Salt & pepper to taste
What’s Next:
-Heat oil in a medium sized pan/pot over medium heat
-Toss in the chopped green onion & let sauté for a few minutes
-A bit at a time stir in the flour & continue stirring as you add the nutritional yeast and soy sauce (the mixture will become like a clump)
-Start whisking in the broth and bring to a boil, then reduce heat and add sage, salt, and pepper
-If the gravy is too thick just add water or more broth until you have your desired consistency
-The gravy will thicken up a bunch when you let it sit but you can easily reheat it by stirring in water
Makes 2 ½ to 3 cups of gravy
What you’ll need:
1/2 cup canola oil
5 green onion sprigs (chopped small)
1/2 cup all-purpose flour
2 tbls. nutritional yeast
2 tsp. light soy sauce
2-2 ½ cups vegetable broth
1/2 tsp. dried sage
Salt & pepper to taste
What’s Next:
-Heat oil in a medium sized pan/pot over medium heat
-Toss in the chopped green onion & let sauté for a few minutes
-A bit at a time stir in the flour & continue stirring as you add the nutritional yeast and soy sauce (the mixture will become like a clump)
-Start whisking in the broth and bring to a boil, then reduce heat and add sage, salt, and pepper
-If the gravy is too thick just add water or more broth until you have your desired consistency
-The gravy will thicken up a bunch when you let it sit but you can easily reheat it by stirring in water
Makes 2 ½ to 3 cups of gravy
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