Bryanna Clark Grogan, a vegan cook par excellence and author of numerous cookbooks, gave me permission to share her wonderful recipe for Vegan Brown Gravy. Her cookbooks are wonderful; full of stories and hints accumulated from her more than thirty years of plant based cooking. Check out her website: www.bryannaclarkgrogan.com
(Made with Oat and Chickpea Flours)
1/3 cp nutritional yeast flakes
2 T oat flour (grind rolled or quick oats in processor or spice mill)
4 T chickpea flour (besan)
2 T soy sauce
2 1/2 cps water
1/2 tsp salt
a few shakes of gravy browner, such as Kitchen Bouquet (optional) OR add 1/2 T ketchup, 1/2 T brown sugar and 1/4 tsp liquid smoke
In heavy saucepan over high heat, whisk the nutritional yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and gravy browner, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.
Microwave option: In a 1 1/2 qt. microwavable bowl, mix the flour and yeast. Toast this in the microwave on full power for 3 minutes, uncovered. Whisk in the water, soy sauce, salt, and gravy browner if using, OR last three ingredients. Cover and cook on full power for 3 minutes. Whisk. Cover and cook again for 3 minutes on full power. Whisk. Note: You can make half the recipe in a 4-cup glass measuring container, and cook as above, but in 2 minute increments.
Variations: You can use some wine instead of some of the water, if you like, and you can add steam-fried mushrooms, onions, vegetarian crumbles and other veggie meat alternatives, if you wish.
Serves 10. Yield: 2 1/2 cups