I found this recipe on VegWeb and it’s good and quick, and I’m guessing it makes half the amount of the Golden Gravy also on this site. So, it’s better for a one-time meal where you just need a quick gravy, as opposed to a lot for Thanksgiving or a crowd. I did change a couple of minuscule things and I added the mushrooms because it’s a great chance to use fresh mushrooms and they make this gravy more delectable and elegant. This is versatile and you can make it how you like. p.s. I forgot to take a photo, but it came out pretty!
Easy Mushroom Gravy – I Can’t Believe It’s Vegan Gravy!
1 vegetable bouillon cube, or 2 teaspoons Better Than Bouillon
2 Cups water
½ teaspoon onion powder
½ tsp garlic powder
2 tablespoons nutritional yeast
½ tsp Tamari sauce, or Bragg Liquid Aminos
1 tsp Dijon mustard
¼ C flour (any kind) (use all-purpose for omnivores)
1 Tablespoon vegan butter
¼ tsp sea salt
¼ tsp black pepper
Fresh mushrooms, one 8 oz. package or less, washed and sliced.
Wash and slice mushrooms and set aside. In a cup, mix flour with some of the water until a smooth “slurry” is formed, and set aside. In a saucepan, mix everything else (except mushrooms and slurry). Cook on medium low heat until hot and slowly pour in the flour slurry as you stir. Raise heat a click so it simmers (not boils), and stir constantly until thickened to your liking, maybe 5 minutes. Add washed and sliced mushrooms now and heat until hot through. If the gravy is slow to thicken, you can raise the heat to Medium.
Notes: Be sure to save a cup of this gravy to freeze, for when you make the Shepherds Pie on this same site, it’s a killer dish to serve omnivores. To make onion gravy, brown the chopped onion in the vegan butter first, and then proceed.
This rich, easy gravy recipe is supposedly from the The Real Food Daily Cookbook by Ann Gentry. It’s perfect over Chickpea Cutlets (also on this blog), but also great over lots of other dishes too. I first heard about this gravy from another vegan blogger and she said she uses it especially during the holidays. It really tastes just like any good, homemade gravy, except without all the carcinogens! I did reduce the oil. It freezes beautifully. If you want to add fresh sliced mushrooms, add them with the onions. I only changed a few little things.
VEGAN GOLDEN GRAVY
½ Cup nutritional yeast
½ Cup whole wheat flour
1/4 Cup canola oil (I use only 2 T)
½ Cup chopped onions, or one half of an onion, chopped
(I also add one 8-ounce package sliced fresh mushroom caps)
2 tsp pressed or grated garlic (2 to 3 cloves)
1.5 teaspoon fresh thyme, chopped (or 3/4 teaspoon dried)
1.5 teaspoon fresh sage, chopped (or 3/4 teaspoon dried)
4 Cup water (I use broth made from Better Than Bouillon)
¼ Cup tamari soy sauce
1 teaspoon vegan Worcestershire
½ tsp sea salt
1/4 teaspoon black pepper
2 OR 3 Tablespoons of vegan creamer at the end)
Stir nutritional yeast and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
In a stock pot, heat oil over medium heat. Add onion (and optional mushrooms) and sauté for 10 minutes or until tender and beginning to turn brown.
Add garlic, thyme and sage, and cook for 30 seconds or until fragrant.
Whisk in flour mixture thoroughly and then whisk in water, tamari, Worcestershire if using, salt and pepper.
Bring to simmer, whisking frequently and continue to simmer until gravy is thick and creamy. If using, add a few Tablespoons of vegan creamer now.
You can strain the gravy if you like, or toss it half of it in the blender to get it smooth.
I didn’t bother straining or blending the gravy and it was rustic and delicious.
Gravy will keep for 2-3 days, covered and refrigerated. Or you can freeze the leftovers. Also, leftover gravy could be used in the Shepherds Pie to give it an extra depth of flavor.