Ingredients15 m servings 250 cals
- Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and the mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until the mixture thickens, about 5 minutes more. Add yeast and black pepper; stir.
Per Serving: 250 calories; 16.4 g fat; 18.1 g carbohydrates; 8.6 g protein; 0 mg cholesterol; 846 mg sodium. Full nutrition
ReviewsRead all reviews 5
My fiancé is stubborn with my new vegan diet. I asked him to make this recipe to accompany dinner, since I wasn't feeling well. He moaned and complained that it looked weird, etc. It practically...
I made this to top vegan meatloaf and mashed potatoes. It was very thick and creamy and I think it would fool anyone who was expecting meat gravy. It was delicious and I ate it with a spoon!
I made this a few times this holiday season. Like many recipes (other than baking) I fiddled with the ingredients a bit. For our Mushroom wellington, I chose to make it more savory with veg bro...
I give this five stars as a basic gravy recipe. Instead of the oil I used Earth Balance butter. I sauteed crimini mushrooms in the butter added the rest of the ingredients. i used Hemp Milk ...