I use this at thanksgiving, or for shepherd’s pie, or for anything. yum. This is an adaptation of a friend’s vegan recipe from back in the day when we were vegetarian.
- 1/2 cup vegetable oil or drippings
- 3-6 cloves of garlic, squashed and minced very well
- 2-3 slices of yellow onion, chopped
- 1/2 cup gf flour or starch of choice
- 4 tsp. nutritional yeast (optional)
- 4 TBS Tamari/GF soy sauce
- 2 cups milk sub (for white gravy) or chicken broth, beef broth, or mushroom broth (for brown gravy)
- 1/2 tsp. sage
- 1/4 tsp. ground black pepper
- 1/2 tsp. salt
- 5 or 6 (or lots more!) crimini mushrooms, sliced (for mushroom gravy)
Measure the vegetable oil or drippings into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent. Add the flour/starch, yeast, and tamari to make a paste. Add the milk or broth gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, for about 1-2 minutes, stirring constantly. Add pepper. Stir in the sliced mushrooms, if desired. Add salt and serve warm.