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Gravy Every Day
From Farm Where Life is Good
<p>We eat a lot of gravy…it is a simple one-pan way to make up something flavorful and then just add a protein and top a starch or greens. This recipe is where we start, and modify the herbs as cravings direct.</p>Source: Invented (Entered by Lara Rasmussen Anderson)
Serves: 2-4
Vegan!
Ingredients
1 lb
mushrooms (your choice), sliced or chopped
1
onion, diced
3 cloves
garlic
1 Tbsp
olive oil
1/4 cup
dry white wine
1/4 cup
fresh parsley, chopped (or 1 Tbsp dry)
5-10 leaves
fresh sage, chopped (or 1 tsp dry)
1/4-1/2 tsp
fresh ground black pepper
4 cup
vegetable broth/boullion
1/4-1 tsp
sea salt (if needed)
1/2 cup
wheat flour or corn starch
1/4 cup
nutritional yeast
1 cup
cold water (1/2 cup margarine for high fat version)
Step by Step Instructions
- Sauté mushrooms, onions, garlic in olive oil until onions clear and mushrooms tender. Add wine (if using); allow to evaporate a few minutes.
- Add parsley, sage and black pepper.
- Add vegetable broth, cover and bring to a light simmer for 10-15 minutes.
- Add salt if desired.
- Mix flour and nutritional yeast with cold water in a container with lid. Shake vigorously to create a thick, pourable paste with no lumps. Add more water as needed.
- Alternatively, for high fat version, melt margarine in pan, mix in flour and nutritional yeast. Add more melted margarine as needed to make a paste (roux). Stir over low heat for 2-3min.
- Slowly pour paste into simmering broth while stirring constantly with whisk or slotted spoon. Note gravy consistency; stop adding or make up more paste as needed to achieve gravy consistency you prefer.