July 28, 2009
Vegan Fat-Free Whole Wheat Brown Gravy Recipe
I love gravy. My vegetables are often seen floating in it. Sometimes I have more gravy on my plate than anything else... and if no one is looking, I might just have a spoonful or two. Now a confession: for the past four years I've been living on a packet mix. I know, that's so unlike me. I usually abstain from "just add water" products but Hain's is pretty healthy and so darn delicious that I couldn't help myself. Until today. I decided to finally try my hand and making my own gravy -- something almost as easy as just adding water -- and I think I did it! I just loved this gravy. I could have eaten it atop a mound of cauliflower mashed potatoes for dinner and been as happy as an uneaten clam. & yes I had a spoonful, or two. ;) This is also a great base recipe -- you can add in mushrooms or other spices. It's completely versatile and exceptionally tasty. I served it over my recipe for hippie loaf.
A quick, easy and delicious universal gravy.
¼ cup nutritional yeast
¼ cup whole wheat pastry flour
2 cups vegetable broth
2 tbsp low sodium soy sauce
1 tsp onion powder
¼ tsp garlic powder
In a small non-stick skillet, whisk nutritional yeast and flour together and toast over medium heat until it smells toasty, about 4 minutes. Transfer to a medium saucepan and whisk in remaining ingredients. Bring to a boil and allow to thicken as desired. Add salt and pepper to taste. For an even thicker gravy, mix 1 tbsp of cornstarch with 2 tbsp of water and pour it in to the gravy.