Vegan Gravy gravy to go with your tofurky thanksgiving meal.
8 tablespoons vegetable oil
3 to 6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all purpose flour
2 tablespoons nutritional yeast
4 tablespoons low sodium soy sauce or tamari
2-1/2 cups water (to start)
1/2 teaspoons dry ground sage
Salt and freshly ground black pepper to taste
1/4 cup red wine (optional--but a huge help)
2 tablespoons balsamic vinegar
6 sliced mushrooms (optional)
In a medium saucepan, heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. Gradually add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, wine and balsamic vinegar. If you don't want to add wine, you could try a bit more balsamic vinegar or red wine vinegar in its place.
If the gravy is too thin (unlikely) add a small amount of cornstarch, which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. It's even better if refrigerate it overnight and gently reheat it. This is great over just about anything you would want to smother with rich gravy!