Hi, my name is Ken and I am addicted to gravy! I don't care what I have it on, biscuits, toast, fried potatoes, mashed taters... it don't matter! This gravy I first made when I wanted to make something to add to "Ken's Vegan Corned Beef Hash". It was so good I found myself taste testing it a little too much to be honest. Yummy Yummy Gravy Yield: 8 Servings
What you will need:
1/2 onion, finely chopped
1/2 cup all purpose flour
2 cups water (you can also use low sodium vegetable broth)
4 tbsp vegan butter
2 tbsp mushroom powder
2 tbsp low sodium soy sauce
1 tbsp black pepper
How to Make The Gravy:
Into a large skillet or sauce pan over medium heat put the butter and the onions and cook the onions until they are translucent. Then add the flour to coat the onions really well and let cook until it starts to brown.
Once the flour has browned some, add the water and whisk really good to combine.
Cook over medium heat, stirring occasionally, until the gravy starts to thicken up. Then add the black pepper, low sodium soy sauce and mushroom powder, stirring to mix it in very well.
When the gravy thickens up and reaches the consistency you like, it is done. If it gets a little too thick, you can stir in a little hot water to thin it down some.
How to serve The Gravy:
Slather it over whatever you prefer. I love it on Garlic Mashed Taters!
Storing leftovers in the refrigerator:
To store in the fridge I suggest placing the leftovers in an airtight container. It will stay good for up to a week, if it lasts that long.
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