Vegetarian Gravy
“Better than turkey gravy!” heard many times over the years! And, instead of
nodding out from the turkeys’ tryptophan, you and your guests will be revved up on
the boost of vitamin B12 in the nutritional yeast! This gravy is also wonderful as a
base for a mixed mushroom sauce. Tossed with vegetables and pasta, rice or quinoa
it becomes an energy filled dinner. And it truly shines ladled over mashed potatoes--
my meat n’ potatoes parents in their mid seventies exclaimed “good gravy!”
Makes about one quart
1/2 c. minced onion
5 good sized cloves fresh minced garlic
1/4 c. canola oil
3/4 c. unbleached flour
1 quart water
3/4 to 1 c. nutritional yeast...though sometimes you may crave more!
1/4 c. reduced sodium tamari, or to taste
pinch dried thyme leaves
2 bay leaves
1 tsp. rubbed sage or sage leaves
1/8 tsp. white pepper or ground mixed peppercorns
Saute onion and garlic in oil over medium heat in heavy sauce pan until beginning to
caramelize, golden brown. whisk in flour, mixing thoroughly. Lower heat and cook 5
or 6 minutes to develop the roux. Add water slowly then whisk in remaining
ingredients, simmer until thickened.
Rojo Gravy
Whisk 1/4 c.or to taste mild or medium chili powder into gravy.
Chipotle Gravy
Whisk one minced canned chipotle pepper(smoked jalapeno in adobo sauce) into
gravy.