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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. Ingredients:
1/2 cup vegetable oil |
3 -6 garlic cloves, minced well |
2 -3 slices yellow onions, chopped |
1/2 cup all-purpose flour |
4 teaspoons nutritional yeast |
4 tablespoons reduced sodium soy sauce |
2 cups water |
1/2 teaspoon sage |
1/4 teaspoon black pepper |
1/2 teaspoon salt (optional) |
5 -6 white mushrooms, sliced (optional) |
Directions:
1. Cook the onion and garlic in the oil until tender.
2. Add the flour, yeast, and soy sauce to make a paste.
3. Add the water gradually, stirring constantly.
4. Bring the gravy to a boil on medium heat, stirring constantly (the gravy has to boil to thicken).
5. Add pepper.
6. Add salt and sliced mushrooms, if using.
7. If the gravy is too thin, whisk in 1-2 tablespoons of flour or small amounts of cornstarch to thicken it.
8. The gravy refrigerates well, but freezing is not recommended.
9. The cooled gravy re-heats well in the microwave or on the stove.
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