Vegetarian Gravy

It’s been about 3 years since I’ve had gravy. Nothing on fries, nothing on potatoes, and frankly, on Christmas or Thanksgiving, while the rest of the family is smothering their food with the meat gravy, I’ve been feeling a little left out.

UNTIL NOW.

This is my take on vegetarian gravy. It sounds weird. I’ll admit that. You don’t read the ingredient list and think ‘yum!’ But give it a shot. It’s well worth it.

 

1 tbsp margerine or butter (don’t use oil)

6 mushrooms (the normal white or brown kind) chopped finely. If you want a chunkier gravy you can leave some bigger pieces. I know, that sounds gross, but once you’ve tried this you’ll know what I mean.

1/4 of an onion, finely chopped

2 tbsp flour

1 tbsp nutritional yeast (not bread or baker’s yeast)

1 tsp tamari or soy sauce

2 cups of vegetable stock

First of all, melt the butter in a pan and saute the mushrooms and onions. Add the flour, yeast and tamari/soy sauce, stir until the mixture starts to thicken. Add your stock slowly, don’t just pour it all in. This will help with a lump free gravy. (Flour lumpy, not mushroom lumpy) Continue stirring until it is the consistency you’d like. If you don’t want to have the bits of mushrooms, puree in a blender and for an even smoother gravy, strain through a fine strainer.