Turn your seitan cooking broth into the richest and meatiest non-meat gravy you’ve ever tasted.
Yield: about 1½ cups
Time: 15 minutes
- small saucepan
- 2 T oil
- ½ c onion, diced
- 2 T flour
- 1½ c seitan broth, warmed
- 1 t sage, minced
Heat the oil over medium heat, add the onion, and sauté for 3-4 minutes, until starting to turn translucent.
Slowly add the flour, stirring constantly. Cook for a couple minutes, until yellow.
Continue whisking as you pour in the seitan broth and sage. Simmer, whisking frequently, until thickened.
Serve with mashed potatoes or as part of wheat meat and potatoes.
Every time I make this, my husband asks, "Are you sure there’s no meat?" Something about cooking seitan makes the broth taste incredibly rich, and this gravy made from it will win over the most die-hard meat lovers.
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