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Southern Gravy

  By Justina Walls  ,

October 27, 2015

Meat eaters often think that going vegan means giving up gravies – nothing could be further from the truth!

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2 T olive oil

1 medium onion, finely diced

3 to 4 cloves garlic, minced

½ lb. mushrooms (any kind will work but I use cremini)

¼ cup whole wheat flour

2 T powdered veggie bouillon (I use Not Chicken or Not Beef by Dixie Diner)

2 teaspoons nutritional yeast

2 cups water

1 T Bragg Liquid Aminos or soy sauce


Over medium heat, sauté the onion, garlic and mushrooms in the olive oil for about 5 minutes.

Stir in the flour, veggie powdered bouillon and nutritional yeast.

Add ¼ cup of the water and stir until the gravy is a smooth. Continue to add water, a little at a time, stirring constantly.

Add the Braggs and simmer to desired consistency.

If the gravy is too thick, add a little more water and stir.



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