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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My family likes this tasty gravy as much as, or better than turkey gravy. You can add variations to suit whatever you are serving it with. We particularly like it with Lentil and Wild Rice Loaf (recipe 265288), but it is also great on mashed potatoes or even meat. Ingredients:
1 onion, chopped |
2 tablespoons vegetable oil (i like walnut oil for flavor) or 2 tablespoons olive oil (i like walnut oil for flavor) |
2 tablespoons flour |
1 garlic clove (to taste) |
1 (14 ounce) can vegetable broth |
1 teaspoon nutritional yeast |
1 -2 tablespoon soy sauce (i use no more than 1 1/2 t) |
pepper |
handful chopped toasted cashews (optional) |
diced red pepper |
mushroom |
roasted garlic |
herbs |
1 dash red wine (whatever sounds good to you) |
Directions:
1. Saute onion 5 minutes in oil.
2. Add flour and cook 5 more minutes until brown, and the onion is soft.
3. Add minced garlic, then gradually whisk in broth. Add cashews, if using.
4. Simmer 10 minutes while partly covered.
5. Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.
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