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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I was thinking this was from Veganomicon, but it's actually from The Real Food Daily Cookbook. It is so good my anti-vegan son said he LOVED it before he realized that it was vegan! It goes well over anything, but one of our favorites for it is Chickpea Cutlets, Chickpea Cutlets. Enjoy! Ingredients:
1/2 cup nutritional yeast |
1/2 cup whole wheat flour |
1/3 cup canola oil |
1/2 cup chopped onion |
2 teaspoons minced garlic |
2 teaspoons chopped fresh thyme (or 1 tsp. dried) |
2 teaspoons chopped fresh sage (or 1 tsp. dried) |
4 cups water |
1/4 cup tamari (or nama shoyu or other quality unpasteurized soy sauce) |
1/2 teaspoon sea salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
2. Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
3. Add the garlic, thyme and sage for 30 seconds or until fragrant.
4. Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
5. Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy. You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth. (However, it tastes great even without straining!).
6. The gravy will keep for 2 - 3 days, covered and refrigerated.
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