Makes about 2 cups


2 Tbsp EVOO

1 cup diced onion

5-6 medium/large cloves garlic, minced

2 cups low-sodium vegetable broth, plus more if needed

¼ cup + 2 Tbsp all-purpose flour

¼ cup low-sodium tamari

2 Tbsp nutritional yeast

½ tsp freshly ground black pepper

½ tsp white wine vinegar

Fine sea salt (optional)

In a medium saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until softened, 4-5 minutes.

In a medium bowl, whisk together the broth and flour until no clumps remain. Pour the broth mixture into the pan with the onion and stir until combined. Add tamari, nutritional yeast, and pepper and stir again. Simmer for a few minutes, whisking frequently, until the gravy thickens. Reduce heat if necessary to keep the mixture from sticking.

Carefully transfer to a blender and blend on medium speed until smooth (or use an immersion blender). Transfer gravy back to the pot and add vinegar and salt (if using) to taste. Simmer over low-med heat, stirring frequently, until thickened. If too thin, add a Tbsp of flour to a Tbsp of water in a small bowl; whisk this and add to the mixture. If the gravy is too thick, add a splash of broth.

Leftover gravy can be stored in an airtight container in the fridge for a few days.


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Posted by: ghost21 on Category: Dips _ Components