This delicious gravy, loosely adapted from a version by Chloe Coscarelli, makes a wonderful topping for just about any dish that needs a rich, creamy, and savory finish. And in addition to its great taste, this gravy is totally free of any animal ingredients. For a show-stopping holiday dish that will delight vegans and non-vegans alike, serve this gravy with our Seitan Roulade with Oyster Mushroom and Farro Stuffing or Pecan-Crusted Tempeh Cutlets.
Heat the oil in a medium saucepan, then sauté the onion until soft and translucent, approximately 5 to 10 minutes. Add the garlic and cook for one minute more, then add the nutritional yeast and flour and cook for an additional minute.
Pour in the hot vegetable broth and tamari, whisking well, and heat until the mixture is bubbling and thickened, stirring occasionally to prevent scorching.
Transfer to a blender and blend until smooth, then stir in the chopped fresh thyme and black pepper. Taste and adjust seasonings, if necessary and serve hot. (To make ahead, store in the refrigerator for 2 to 3 days, then reheat over medium-low heat on the stovetop, stirring frequently to prevent scorching.)
Heat the oil in a medium saucepan, then sauté the onion until soft and translucent, approximately 5 to 10 minutes. Add the garlic and cook for one minute more, then add the nutritional yeast and flour and cook for an additional minute.
Pour in the hot vegetable broth and tamari, whisking well, and heat until the mixture is bubbling and thickened, stirring occasionally to prevent scorching.
Transfer to a blender and blend until smooth, then stir in the chopped fresh thyme and black pepper. Taste and adjust seasonings, if necessary and serve hot. (To make ahead, store in the refrigerator for 2 to 3 days, then reheat over medium-low heat on the stovetop, stirring frequently to prevent scorching.)
