Golden Gravy

Recipe courtesy of Chef Mark Reinfeld, Vegan Fusion and The Doctor & The Chef

Natural Grocers

    30 minutes

    6-8 servings


  • 1/4 cup all purpose gluten-free flour
  • 1/4 cup safflower oil
  • 1 cup onion, half moon slices
  • 2 tablespoons garlic, minced
  • 1 cup thinly sliced shiitake mushrooms
  • 2 1/2 cups water or veggie stock
  • 1/4 cup nutritional yeast
  • 1/4 cup soy sauce, try gluten free tamari
  • 1 tablespoon chiffonade fresh sage
  • 2 tablespoons finely chopped Italian parsley
  • 1/4 teaspoon fresh ground black pepper
  • sea salt - to taste
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  1. Create a roux by combining flour and 3 tablespoons oil in a small bowl and whisking well.
  2. Place remaining tablespoon of oil in a saucepan on medium high heat. Add onion, garlic and mushrooms,  and cook until onions are translucent, approximately 5 minutes, stirring frequently.
  3. Add water, nutritional yeast, soy sauce, sage and bring to a boil, stirring frequently. Reduce heat to simmer, add roux and stir constantly until sauce thickens. Add parsley, salt and pepper to taste and stir well before serving.


Serving suggestions

~ serve over mashed potatoes, pasta, rice, tofu or tempeh cutlets and many more dishes including our Pecan Sage Holiday Loaf


~ you can also create the roux by cooking the flour and oil over high heat for a few minutes until the flour browns this will impart a rich flavor and darker color to your gravy.


Source: Recipe courtesy of Chef Mark Reinfeld, Vegan Fusion and The Doctor & The Chef

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