Vegan Gravy

Vegan MoFo, Day 15

Thanksgiving leftovers are a given. We had some Field Roast leftover, so I made some vegan gravy to go with it. Luckily, we had some Israeli Couscous left, so I heated that up, too. Everything was even better the second time!

INGREDIENTS:
2 Tbs olive oil
2 C vegetable broth + some for thinning
4 cloves garlic, minced
4 green onions
4 mushrooms, diced small
1 Tbs Earth Balance margarine
1/4 C flour
1 tsp soy sauce
4 tsp nutritional yeast
1/4 tsp sage
Salt and pepper, to taste

DIRECTIONS:
In a large saucepan, heat olive oil and add the garlic and green onions. In a large bowl, combine the broth and flour with a whisk; combine thoroughly. Add to the saucepan, along with the nutritional yeast, sage, salt, pepper, margarine, and soy sauce. Season with salt, pepper and heat to a boil. Add more broth, if needed and reduce heat once gravy is thickened. Ladle over a Field Roast slice and enjoy!