The day was beautiful, but cold as all get out, so we were both longing for something meat-and-potatoish, but without the meat. I made a nice meal of baby new potatoes, grilled broccoli, and Gardein No-Meat Turk’y Cutlets (the apostrophe always seems the go-to punctuation mark to indicate a fake-meat product). This product is particularly good…
Unfortunately, I had no mushrooms, so I couldn’t make the Post-Punk Kitchen amazing mushroom gravy. However, I found this recipe on Allrecipes.com. Alarmed at the amount of oil (HALF-A-CUP!!!!), I instead made a conflation of it and the PPK recipe, and the product is delish!!
Vegan Sage Gravy
- 2 TBS. vegetable oil
- 1 cup chopped onion
- 5 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 teaspoons nutritional yeast
- 4 tablespoons light soy sauce
- 2 and 2/3 cups vegetable broth
- 1/2 cup white wine
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Thin the gravy with the white wine. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
And J has suddenly invested in what seems to be a dozen new wooden games, including this gigantic cribbage game, which we are playing post-dinner!