The Best Vegan Cheesy Gravy Recipe Ever

March 05, 2010 By: Megabeth Category: Other, Side Dishes

The Best Vegan Cheesy Gravy Recipe Ever

This is the best vegan cheesy gravy recipe ever. It’s possible that I’ve gone a little overboard on the hyperbole, but I don’t think so. When my in-house taste tester discovered I had washed the saucepan I used to make this gravy, he whined, “But, there was a spoonful’s worth left in there! How could you clean it? I wanted it!”

This is my first foray into using nutritional yeast and I suppose it was quite successful based on that reaction. You’ll see that it’s different than baker’s yeast in that it’s in flake form and transforms itself into a pretty nice nutty, cheesy flavor.

According to Chow:

Nutritional yeast contains high levels of protein and folic acid. Many brands are also fortified with vitamin B12, an important nutrient that’s hard to get if you don’t eat meat. It tastes nutty and umami. That’s a good thing for vegetarians and vegans, who like to sprinkle it over savory foods and use it in nondairy cheese.

Apparently, folks sprinkle the flakes on popcorn…I’ll have to try that!

Upon first glance, the recipe seems almost too basic and doesn’t really look like it will yield promising results. I used a whisk when blending in the homemade vegetable stock to help break up the chunks and create a smooth texture.

When this gravy is finished, it’s ready to be scooped on any vegetable you’d like. I used spinach, but will make this again for some broccoli and cauliflower.

I was pleasantly surprised at how cheesy and thick this sauce came out. This will definitely be a staple recipe in my kitchen. I’ll just have to remember to bring the pot over to the in-house taste tester so he can scrape it clean.

And, without further ado, here’s the best vegan cheesy gravy recipe ever.

Cheesy Gravy
from The Cookbook for People Who Love Animals
Yields two cups

½ cup nutritional yeast
1/3 cup flour
¼ cup oil (I used olive oil)
1 to 2 cups stock or water (Use vegetable stock for more flavor)
1 ½ Tablespoons tamari
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon basil
¼ teaspoon oregano
¼ teaspoon onion powder (not included in original recipe)

In a medium saucepan, combine the yeast and four; place over a low heat, stirring until lightly toasted.

Add the oil, stirring to make a thick batter. (Note: Instead of a batter, mine turned into sort of large crumbles.)

Slowly add the stock, stirring constantly (add liquid until desired consistency is reached). (Note: This is where you can use a whisk.)

Add the remaining ingredients, and stir well. 

Serve over vegetables.

Bourbon Mustard Dipping Sauce

February 19, 2009 By: Megabeth Category: Other, Snacks/Appetizers

This is a quick and easy recipe that gives a different “kick” to regular honey-mustard. It works great with vegetarian Italian sausage or on top of a veggie burger.

Bourbon Mustard Dipping Sauce
– 1/2 cup Dijon or Creole mustard
– 1/4 cup honey
– 1 tablespoon whiskey

In a small bowl, whisk together the mustard, honey, and whiskey until smooth. That’s it!

honey mustard

Artichoke Lasagna Rolls

November 30, 2008 By: Megabeth Category: Main Dishes

Have guests coming over later in the week? Make these lasagna rolls a few days ahead, throw them into the refrigerator and then pop them into the oven about 45 minutes before you are going to eat. Your hands do get a little bit gloppy when rolling up the lasagna noodles. But, it’s worth it.

Artichoke Lasagna Rolls
adapted from the 1994 edition of “New Vegetarian Cuisine

5 wheat lasagna noodles
2 cups spaghetti sauce (see note)
1/2 cup chopped fresh basil (optional: see note)
1/2 teaspoon dried oregano (optional: see note)
4 teaspoons olive oil
1 cup sliced mushrooms
1/2 cup chopped onions
1 cup nonfat ricotta cheese
1/4 cup chopped sun-dried tomatoes
1 cup coarsely chopped artichoke hearts
2 tablespoons grated Parmesan cheese
1/2 cup shredded nonfat mozzarella cheese

In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until tender. Drain and rinse with cold water.

Meanwhile, in a 1-quart saucepan over medium heat, simmer the spaghetti sauce, basil, tomatoes, and oregano for 5 minutes. Set aside. (Note: Or, use a pasta sauce with the flavors desired. I used an organic tomato and porcini mushroom sauce from Middle Earth Organics with plenty of flavorings and herbs. I simply heated it up for a few minutes in the microwave. And, it saved some chopping of herbs.)

In a large no-stick frying pan over medium heat, warm the oil. Add the mushrooms and onions; cook, stirring frequently, for 4 to 5 minutes, or until tender. Transfer to a large bowl.

Add the ricotta, artichokes, peppers, sun dried tomatoes and Parmesan; mix well.

Preheat the oven to 350 degrees. Spread 1/2 cup of the tomato sauce in the bottom of an 8″ by 8″ baking dish. (Note: Skip this step if making the rolls ahead of time.) Lay the noodles flat on a work surface.

With a small spatula, spread about 1 tablespon of the tomato sauce along the length of each noodle. Spread each with equal amounts of the ricotta mixture. Roll up the noodles to enclose the filling. (You may assemble the rolls ahead and refrigerate them until you’re ready to bake them.)

Place, seam side down, in the baking dish.

Top evenly with the remaining tomato sauce and the mozzarella.

Bake for 25 to 30 minutes, or until bubbly. (Note: If you are about to bake them after storing them in the refrigerator, cook for about 40-45 minutes, or until bubbly.)

Bourbon BBQ Sauce

November 19, 2008 By: Megabeth Category: Other

On one of our shelves is a big bottle of bourbon. I have no idea why we have it, how it ended up there or who’s going to drink it because neither of us in the household drink bourbon. I’ve now discovered the perfect reason to keep this bottle of bourbon around – Bourbon BBQ Sauce.  I had no idea how easy it was to make such a delicious BBQ sauce.

Bourbon BBQ Sauce
from What the Hell Does a Vegan Eat?

1 tbsp vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
1/4 tsp garlic salt
1 1/2 tsp fresh ground mustard seeds (or mustard powder)
2 tbsp fresh parsley, chopped
2 tsp smoked paprika
1 cup tomato paste
1/2 cup bourbon
1/3 cup maple syrup
1/4 cup balsamic vinegar

In a large fry pan over medium heat, heat oil and saute onion and garlic until translucent. Add salt, mustard, parsley and paprika and simmer for 5 minutes.

Add remaining ingredients, bring to a boil, then reduce heat and simmer on low for 30 minutes.

Remove from heat and let cool, then puree in blender until smooth. Use immediately, or store in refrigerator for up to a week.

I drizzled some BBQ sauce on some seitan then sauteed over medium heat. So flavorful and so delicious.

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