Vegan Gravy

  1. Put the water, tamri and spices in a small pot and bring to a boil.
  2. 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.
  3. 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.

nutritional yeast, parsley, salt, dill weed, onion powder, basil, thyme, oregano, black pepper, roux, flour, soybean oil, base, water, tamari, mixed spice

Taken from www.food.com/recipe/vegan-gravy-244337 (may not work)

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