Vegetable Gravy
- 1 large onion
- 3 garlic cloves
- 3 sage leaves
- 1 quart vegetable stock
- 1/2 cup nutritional yeast
- 1/2 cup flour
- 1 cup olive oil
Preheat oven to 350 degrees Fahrenheit.
In a cup of olive oil, slowly simmer diced onions until they start to brown.
While the onion simmers, place ½ cup of nutritional yeast on a sheet pan, along with ½ cup all-purpose flour (you can use rice flour or other gluten-free alternative). Toast the yeast-flour mix for about 15 minutes.
When onions are browned, add a few minced sage leaves and allow them to crisp and brown slightly. Add a few cloves of garlic, finely chopped.
Remove from heat.
Add the toasted yeast-flour mix to the oil, onions, and garlic. It should form a wet-sand consistency.
Return to low heat. Slowly add a quart (four cups) of vegetable stock while stirring. This works best when the stock is warm.
Salt and pepper to taste.
Read the story this recipe was originally published in: Six recipes for the vegan at your Thanksgiving table
