As promised, here is my favorite recipe for “chicken” gravy. I adapted it from my Mom’s gravy recipe with the following modifications:
- eliminated the meat (obviously)
- reduced the fat
- made the gravy thicker — I happen to think my Mom’s gravy is the perfect consistency, but my husband has an affinity for thick Southern style sausage gravy and thinks every gravy should be that same consistency. For a gravy with a more traditional consistency, reduce the flour and nutritional yeast to 1/4 c. each.
- 1/3 c. all purpose or whole wheat pastry flour
- 1/3 c. nutritional yeast
- 2 tbsp margarine (I use Earth Balance)
- 2 c. water
- bouillon cubes or paste to equal 1 c. prepared stock (usually this is half a cube or 1 tsp. paste) — “chicken” flavored bouillon makes this even more chickeny
- 1 tsp. onion powder
- black pepper to taste
In a measuring cup, combine the 2 cups of water with the bouillon.
In a saucepan, combine the flour and nutritional yeast and toast them for a few minutes over medium low heat. Add the margarine and stir until well combined with the flour and yeast. (Note that this won’t result in a roux. The flour to fat ratio is too high for that, so you will still have dry flour in your pan).
Stirring constantly in a figure eight motion, add the water/bouillon mixture a splash at a time. The water must be fully absorbed and the mixture lump free before you add more water. (Because there is dry flour in the pan, this method is key. Adding the water too quickly will result in a lumpy gravy).
Once all the water is added, raise the heat to medium-high. Bring to a simmer while continuing to stir constantly. Add the onion powder and black pepper to taste. Simmer a few minutes more and then serve or keep warm over low heat stirring occasionally.