Every time Jake and I go to a restaurant that serves mashed potatoes and gravy (yes, fine, I'm primarily talking about Boston Market), I silently weep when I realize that I don't get to eat the mashed potatoes and gravy that I have loved since childhood. Why must there be meat in gravy?! And why is the only vegetarian gravy that is sold in grocery stores that disgusting mushroom variety?
Well, thank GOD for this recipe. Not only did it make a delicious gravy that even meat-eaters would enjoy, but it also introduced me to nutritional yeast. I didn't know what a delicious difference a little bit of fortified yeast mixed with soy sauce could make in a vegetarian's life! I've gotta get this stuff into my regular rotation, so if you know any good recipes using it, let me know. It is sold right next to the other yeasts in the grocery store. And this recipe is all completed in less than 20 minutes. Probably the easiest thing you will make this Thanksgiving!
1/3 cup butter (if you're vegan, just use vegetable oil but be sure to stir it often when you serve it because it will separate!) 1/3 cup chopped onion 5 cloves garlic, minced 1/3 cup all-purpose flour 4 teaspoons nutritional yeast 4 tablespoons soy sauce 2 cups vegetable broth (plus more if needed to thin it out) 1/2 teaspoon dried sage 1/4 teaspoon ground black pepper salt to taste
Heat the butter in a medium saucepan over medium heat. Saute the onion and garlic until soft and translucent, about 5-10 minutes. Stir in the flour, nutritional yeast, and soy sauce to form a smooth paste. Stir that around and let it brown for about 30 seconds. Gradually whisk in the broth. Season with sage and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened. Add additional salt if needed (i.e. if you used low sodium soy sauce). Serve over mashed potatoes, stuffing, or anything else you please!
Source: Adapted from AllRecipes