Vegan Gravy
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
5 cups
ingredients
-
For the spice mix
- 591.47 ml nutritional yeast
- 78.78 ml dried parsley
- 22.18 ml salt
- 22.18 ml dried dill weed
- 36.97 ml onion powder
- 29.58 ml dried basil
- 29.58 ml dried thyme
- 29.58 ml dried oregano
- 9.85 ml black pepper
-
For the roux
- 78.78 ml unbleached flour
- 78.78 ml soybean oil
-
For the base
- 946.36 ml water
- 78.78 ml tamari
- 59.14 ml 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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RECIPE SUBMITTED BY
tendollarwine
Milwaukee, WI
I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration.
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