Drizzle This on Your Tofurky
The Vegan Chef, Beverly Lynn Bennett, has written several hit cookbooks, and kindly shares many of her wonderful creations with us on her homepage. During this season - where gravy goes with everything - try her Golden Onion Gravy drizzled over mashed potates and green beans.
The Vegan Chef’s Golden Onion Gravy
2/3 cup unbleached flour
3/4 cup onion, diced
2 t. safflower oil
2 t. garlic, minced
4 cups vegetable stock or water
1/2 cup nutritional yeast flakes
2 T. tamari or soy sauce
1 1/2 t. rubbed sage
1 1/2 t. salt
1/4 t. freshly ground black pepperIn a medium saucepan, place the flour, and cook over low heat, while stirring constantly, until lightly brown and fragrant. Transfer the browned flour to a medium bowl and set aside. In the same saucepan, saute the onion in the safflower oil, over low heat, for 3-5 minutes or until soft. Add the garlic and saute an additional 2 minutes. Add the remaining ingredients to browned flour and whisk well to combine. Add the wet ingredients to the sauteed onion mixture, whisk well to combine, and continue to cook the mixture, while whisking constantly, until thickened. Taste and adjust seasonings, as needed.
Yield: 4 Cups
What do you think; can you forego the meaty norm for this oniony, creamy sauce?
vegan gravy, vegetarian thanksgiving recipe, vegan chef
October 31st, 2007 at 9:15 pm
Mmmmm, that sounds so good!
November 8th, 2007 at 3:29 pm
[...] alternative meal idea. Serving a big pot of this stew is a great option, especially if you have any vegetarian guests coming over. You can serve it with fry bread for a traditional meal, or just make a loaf of homemade bread to [...]
November 15th, 2007 at 4:45 pm
[...] to Please Me: Make a Vegan Green Bean Casserole by Sally Andersen It’s been a few days since my last recipe post for Thanksgiving and the fall season (which is quickly coming to an end!), and at least one major [...]
November 19th, 2007 at 11:01 am
Thanks for participating in the Carnival of Recipes this week!
Happy Thanksgiving!
Maureen