This is such an easy Indian recipe from Vegan Richa – great for a tasty weeknight dinner, and comes together very quickly.
Some changes I made:
– subbed 1 tsp of ground fenugreek for the leaves
– subbed half a can of fire-roasted tomatoes for fresh, and skipped the simmering time
– skipped the cashews and used a whole can of coconut cream (full fat)
it’s like not even just the best vegan gravy – it’s the best gravy. Courtesy of my man Steve, but originally posted here.
8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped (I used white onion)
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg’s Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine (optional)
2 tablespoons balsamic vinegar (probably don’t use this much – just a splash)
6 sliced mushrooms (optional)
I also added a cube of faux-beef stock.
In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add sage, pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. Its even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, bisquits, potatoes–just about anything you would want to smother with a rich gravy! Enjoy!