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Two Pepper Golden Gravy Vegan Diner

Julie Hasson is the author of 5 cookbooks. She is very passionate about food. You can visit her at: juliehasson.com

  Check out Julie's new Cookbook "Vegan Diner"

Two Pepper Golden Gravy
Sometimes there’s nothing like a great gravy to liven up a dish, and this gravy is just the one to do it! Don’t be surprised if you find yourself putting it on everything from toast to biscuits to seitan roasts.
Makes about 21/2 cups

1/4 cup nutritional yeast flakes
1/4 cup unbleached all-purpose flour or oat flour
1/4 cup chickpea flour
2 tablespoons soy sauce
1 cup plain unsweetened soymilk
1/2 teaspoon fine sea salt, to taste
1/4 teaspoon white pepper, or to taste
Freshly ground black pepper, to taste
1 tablespoon non-hydrogenated vegan margarine

In a medium saucepan, whisk together the nutritional yeast flakes, all-purpose flour and chickpea flour.  Add 2 cups water, whisking well until smooth. Whisk in the soy sauce, soymilk salt and peppers.

Bring mixture to a simmer over medium to medium high heat, whisking continuously. Cook until gravy is thickened to desired consistency, whisking continuously, about 5 minutes.

Remove saucepan from heat and whisk in the margarine, adding additional salt and pepper to taste. Serve gravy right away while hot.
 

Recipe adapted from Vegan Diner, by Julie Hasson, 2011, Running Press