Try this quick and easy gravy on Salisbury seitan and mashed potatoes.
Yield: 4 cups
Time: 30 minutes
Tools
- large saucepan
- wooden spoon
- whisk
Ingredients
- ½ c whole wheat flour
- ⅓ c grapeseed or mild olive oil
- ½ c onion, chopped
- 2 cloves garlic, minced
- 2 t fresh thyme or 1 t dried
- 2 t fresh sage or 1 t dried
- 4 c water
- ½ c nutritional yeast
- ¼ c tamari or soy sauce
- ½ t salt
- ½ t pepper
Directions
Heat the dry pan over medium heat, add flour, and toast, stirring frequently, until fragrant, about 5 minutes. Transfer to bowl and set aside.
Heat oil, add onion, and sauté, stirring frequently, for 10 minutes, until golden brown. Add garlic and herbs and sauté another 30 seconds, stirring constantly.
Trade the spoon for the whisk. Gradually add flour, whisking constantly, then whisk in the remaining ingredients
Bring to a simmer and continue whisking frequently until thickened.
Strain or blend for a smooth gravy, or don’t for a more rustic look.
Serve hot.
Notes
Adapted from the recipe in The Real Food Daily Cookbook.
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