Vegetarian Gravey


"Don't judge each day by the harvest you reap but by the seeds you plant."
- Robert Louis Stevenson


Recipe courtesy of
Danielle Oberosler
  • 1 tbsp sunflower oil
  • 2+ cloves of garlic, minced
  • 1/4 cup Tamari soy sauce
  • 1/4 cup flour
  • 1/2 cup nutritional yeast (not yeast for baking)

    		•
  • 1/4 cup Tahini (sesame butter) or almond butter
  • 1 tbsp Marjoram
  • Sale & Pepper to taste
  • 2 to 3 cups water
  • 1/3 cup fresh parsley, minced
    		•


    Heat the oil in a saucepan and saute the garlic for 2 minutes. Stir in the Tamari, flour, yeast, Tahini and Margaram; whisk to form a smooth paste. Simmer for 5 minutes, stirring often. This will actually be quite thick.

    Whisk in water to thin the gravey, which will thicken as it continues to cook. Simmer for 10 minutes over medium heat; avoid scorching. Stir in the parsley; taste; adjust the seasoning. Serve piping hot.

    Serves 4 [approximately]

    Yum . . . this rich gravey is delicious over tofu or tempeh cutlets, rice or potatoes. Also makes a flavorful base for a stew of chunky vegetables.



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