Savory Vegan Gravy

You guys.  Y’all.  This gravy is awesome.  It really is awesome sauce!

My 5 year old is now spoiled and wants this gravy on everything: baked potatoes, mashed potatoes, green beans, corn, cutlets… You get the picture, right?

This gravy is also the superstar in my upcoming “Southern Cornbread Dressing” recipe.  Stay tuned for that bad boy!

Here’s how I make gravy in our house.

Savory Vegan Gravy
(I’ve made some changes from this original recipe, which is yummy, too. You can click here to see the original recipe from about.com)

Ingredients:

  • 2 tbsp vegan butter
  • 2 tsp onion powder
  • 2 tbsp flour
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp cornstarch
  • 1.5 cups vegetable broth
  • 2 tbsp liquid aminos (or soy sauce)
  • 1 tbsp nutritional yeast

Directions:

1.  Heat the vegan butter over medium heat in a medium sized pot and add all of the spices and flour.  Whisk together.

2.  Add the vegetable broth and cornstarch and whisk well. Bring to a boil, then reduce heat to medium low and let it simmer, whisking constantly.

3.  When the gravy has thickened, add the nutritional yeast and liquid aminos and cook for one more minute, continuing to whisk the gravy.

**Variation:  Add 1 teaspoon of poultry seasoning and 1/4 teaspoon of sage in addition to the spices listed above.

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Close up of gravy and my homemade mashed potatoes.  YUM!

Getting Ready for Thanksgiving

We just wrapped up a rockin’ Barbie birthday party yesterday for our SG. She turns five next Saturday, but since her birthday always falls around Thanksgiving, we usually celebrate it a week early. All this to say I’m behind the ball for Thanksgiving prep because I was busy preparing for her party.

This morning has been my catch up time. Here’s what is on the menu for this Thanksgiving. And y’all, I better get to getting! The fam has agreed to a dairy, egg, beef & pork gelatin free Thanksgiving but that means I make it all. I gladly do it because it means I can relax around the safe food and know that my daughter won’t react to cross contamination. Totally worth it!

Menu for Thanksgiving 2015

Cutlets

Gravy  (I omit the onion now and add 2 teaspoons of onion powder- makes the gravy smoother.)

Ranch Mashed Potatoes

Simmered Fresh Green Beans (Rinse beans.  Snap off ends.  Snap beans in half.  In a pan, cover beans with vegetable broth.  Sprinkle some garlic powder, onion powder & Adobo seasoning.  Simmer until tender.)

Arroz con Gandules (No recipe yet.  My mom is going to teach me how this week!)

Dinner Rolls (Sub non-dairy milk and vegan butter. Use the bread machine to make dough on dough setting.)

Pumpkin Pie with Coco Whip

Cherry Pie and/or Apple Pie (I hope to make both.)

Buckeyes (If I have time and energy left!)

And if I can find an easy vegan carrot cake recipe, I’d love to make that. Does anyone have a good and safe carrot cake recipe to share?

Happy (early) Thanksgiving!  I hope you have a wonderful and safe day filled with love!

Above are the cutlets and gravy, dinner rolls, and cherry and apple pie.