This is what I’ll be making tomorrow…and what will have Michael and my father desperately searching for foods to cover with it.
The recipe is based on what they make at The Grit in Athens, Georgia. I’ve posted this before (along with directions for the accompanying tofu, here) but I thought I’d put it up for anyone looking for a vegetarian gravy that will impress carnivores, omnivores, vegetarians, and vegans alike.
Notes: This can easily be halved or doubled. If it is allowed to sit for long, a film may develop on the top – just stir the gravy and keep it warm and this won’t happen! Leftovers can be refrigerated for up to four or five days, or frozen if you’re looking for long-term storage options. Additionally, the Worcestershire sauce can easily be left out – I make it without it more often than I include it.
– 1 cup (2 sticks) vegan margarine
– 3/4 cup whole wheat flour
– 3/4 cup flaked nutritional yeast
– 2 cups regular (not reduced-fat) soy milk
– 1/2 cup soy sauce
– 1 & 3/4 cups hot water
– 2 tablespoons vegan Worcestershire sauce
In a large, heavy-bottom saucepan over medium heat, melt margarine completely. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Use only enough heat to maintain vigorous bubbling, whisking constantly for 4 minutes. This is the time required to cook the flour to smoothness, and vigorous whisking is important to avoid burning.
Continue rapid, thorough whisking and add soy milk gradually. the mixture will quickly become thick and custard-like. Combine soy sauce, hot water, and Worcestershire sauce and add to gravy gradually. Blend well after every addition and do not add liquid so rapidly that gravy is very thin. If gravy does become too thin from the addition of too much liquid, continued cooking will thicken it.