8 Tablesp. veg. oil
3 - 6 cloves garlic, squashed & minced
3 slices yellow onion, chpd
8 Tablesp. all purpose-flour
2 Tablsp. nutritional yeast
4 Tablsp. low-sodium soy or tamari sauce
2 1/2 cups water (to start)
1/2 tsp ground sage (dry)
salt & freshly ground black pepper to taste
1/4 cup vegan red wine (optional...but a huge help.
I like cabernet sauvignon)
1 Tablsp. balsamic vinegar
6 sliced mushrooms, dark brown (optional)
In a med saucepan, heat oil on med to med-low heat.
Add garlic & onion & cook until slightly tender & translucent.
Add flour, yeast & soy (or tamari) to make a paste or roux.
Be careful not to let it burn. GRADUALLY water, stirring
constantly. With frequent stirring, bring gravy to boil & allow
it to thicken.
Add pepper, mushrooms, wine & balsamic vinegar. If u don't
want to add wine, u might try a bit more balsamic vinegar or a red wine vinegar in its place.
If the gravy is too thin, add a small amount of cornstarch which
has been dissolved in some cold water (dissolving first in
water helps prevent lumps)
U can add more water to gravy if u want a lighter gravy for
certain dishes. The flavor is very strong & can easily handle
extra liquid. It's even better if u let it sit in the fridge overnight
& gently reheat. This is great over a lentil loaf, biscuits,
potatoes....just about anything u would want to smother w/a
rich gravy. Enjoy!
Serves approx: 4 cups
Prep time: 15 - 20 min's
(What I like about these two recipes is that you can make them the day before!)