I’m sharing here my favorite vegan holiday gravy recipe from my first plant-based Thanksgiving dinner in 2012. That’s a home-baked seitan roast with stuffing in the middle in the photo. This dinner, enjoyed by me and my family of non-vegans made me realize the possibilities are endless and the recipes not that inconvenient to modify for such a benefit not only health-wise but for the animals.
This gravy has that sort of slow-roasted umami flavor I remember from traditional sauces. I hope you give it a try!
Recipe courtesy Ann Gentry
2 tbsp. Canola oil
1 lrg Onion, chopped
¼ cup Nutritional yeast
½ cup Whole wheat pastry flour
2 cups Water
2 tbsp. Soy sauce (or tamari)
1 tsp. Thyme, dried
1 tsp. Garlic powder
In a dry skillet, over medium-low heat, whisk together the flour and nutritional yeast until fragrant and lightly toasted. Careful not to let it burn. Pour it off into a small bowl on the side while you sauté the onion in oil in the same hot skillet until soft.
Add the water, soy sauce, thyme and garlic powder to the skillet and stir before adding the flour mixture back in and incorporating with the whisk over medium-low heat until it thickens.
Depending on your flour, the gravy may thicken very quickly. Don’t freak out! Just take the heat way down to low and slowly incorporate water until it thins out to your liking.
At this point, you may strain out the onions, or what I like to do is run the gravy through the blender for a velvety smooth pour.
Season to taste with salt and pepper.