Ingredients: |
Ingredients: 2 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped onion
4 large garlic cloves, minced
2 cups low-sodium vegetable broth
6 tablespoons all-purpose flour or gluten-free all-purpose flour
1/4 cup low-sodium tamari (provides tons of flavour!)*
1 to 3 tablespoons nutritional yeast, to taste
Freshly ground black pepper, to taste
Fine sea salt, to taste
1/2 teaspoon white wine vinegar (optional - adds brightness)
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Directions: |
Directions:In a medium pot, heat the oil over medium.
Stir in the onion and garlic. Saute over medium heat until the onion softens, about 4 to 5 minutes.
In a medium bowl, whisk together the broth and all of the flour until smooth. Pour the broth/flour mixture into the pan with the onion. Stir to combine.
Stir in the tamari, nutritional yeast, and pepper. Bring the mixture to a simmer over medium heat, whisking frequently, until the gravy starts to thicken. Reduce heat if necessary if the gravy starts to stick to the pot.
Once the gravy has thickened, remove it from the heat. Pour the gravy into a blender. With the lid ajar (so steam can escape), blend on low to medium speed until the gravy is smooth.
Transfer the gravy back into the pot and increase the heat to medium. Add in the salt and vinegar (if using). Keep simmering over low to medium heat until the gravy thickens to your liking. If the gravy is still too thin, whisk together 1 tablespoon of flour with 1 tablespoon of broth in a small bowl and then whisk this into the broth. If it's too thick, thin the gravy with a touch of broth. The gravy thickens a bit as it cools.
Store cooled leftover gravy in an air-tight container in the fridge for up to 3 days. |
This recipe for All Purpose Vegan Gravy is from