“Just because you don't eat meat doesn't mean you can't enjoy a delicious, rich, hearty gravy with your mashed potatoes. This is my own version that I've fine tuned over the years. Be sure to cook the onions and garlic until just before they brown to get as much flavour as possible. Browning them too much can make for a bitter, crunchy gravy and under cooking them will make the gravy bland. Vary the amount of liquid depending on how thick you want it. I prefer Knorr vegetable stock pots, and the Worcester sauce is optional. The measurements are approximate”
READY IN:
20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in a sauce pan over medium heat along with oil, onions and garlic. Let simmer for a few minutes until onions are tender and just starting to brown.
  2. Turn heat as low as possible (or remove pan from heat) and stir in flour until you have a smooth paste. Return to a low heat and cook for a minute or two.
  3. Remove from heat and stir in the tamari, Worcester sauce, pepper and stock pot and stir until combined. If you find the mixture is too thick add a splash of cold water and continue stirring. Gradually add about a cup of water and stir until combined.
  4. Add more water (at least 1/2 a cup or more if you like thinner gravy) and return to stove over medium heat and keep stirring until warm and thick.
  5. Serve with your favourite veggie sausages and mashed potatoes and enjoy!

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