This vegan gravy rocks. I could be more modest I suppose, but it really is yummy. I often make it in the fall, but it is cool and rainy her in Maine right now and it got me thinking of yummy warming foods. I make the gravy with mashed potatoes most often and serve it on Chickpea Cutlets from the Veganomicon, my favorite vegan cookbook. I also sometimes add lentils and have it on biscuits for breakfast. Last thanksgiving I layered the gravy with seitan, mashed potatoes, scalloped corn and biscuits for a one dish thanksgiving. If you’re luck I’ll post that wonder sometime. For now you may have gravy.
- 2 TBL olive oil
- 2 cups sliced mushrooms
- 1 medium onion, diced
- 1 cup chopped kale
- 1/4 cup flour
- 1 cup water or veggie broth
- 3/4 cup milk
- 1 TBL mushroom broth powder (if using water)
- 1 tsp sage
- 1 tsp thyme
- salt (optional)
- 1/2 tsp black pepper
- 2 TBL nutritional yeast
- dash cayenne pepper
- 1 tsp lemon juice
- Heat oil in a large skillet.
- Add mushrooms, onions and kale and cook until onions are translucent, about 4 minutes.
- While the veggies are cooking mix flour and water to make a smooth paste.
- Add the flour/water mixture to the vegetables while stirring.
- Quickly whisk in the milk and cook about 1 minute to thicken. If too thick add more milk or water.
- Whisk in the rest of the ingredients and cook about 2 more minutes.
- Taste and add salt to your liking.