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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Rich Vegan Gravy

By Chef Sara

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.

Ingredients

 2 tablespoons extra-virgin olive oil
 1 large onion, diced, about 1 cup
 2 cloves garlic, minced
 ¼ cup nutritional yeast
 ¼ cup gluten-free flour blend (I used Bob’s Red Mill brand)
 2 cups vegetable broth, heated
 2 tablespoons tamari soy sauce
 ½ teaspoon salt, plus more to taste
 1 tablespoon fresh thyme, finely chopped
 Freshly ground black pepper, to taste

Directions

1

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.)

Rich Vegan Gravy
IngredientsDirections

Rich Vegan Gravy

DifficultySuper EasyCook Time10 mins
YIELDS
3 cups, or enough for 6 to 8 servings

INGREDIENTS

 2 tablespoons extra-virgin olive oil
 1 large onion, diced, about 1 cup
 2 cloves garlic, minced
 ¼ cup nutritional yeast
 ¼ cup gluten-free flour blend (I used Bob’s Red Mill brand)
 2 cups vegetable broth, heated
 2 tablespoons tamari soy sauce
 ½ teaspoon salt, plus more to taste
 1 tablespoon fresh thyme, finely chopped
 Freshly ground black pepper, to taste

DIRECTIONS

1

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.)

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