The Vegan Basics
Simple Vegan Gravy
This is an easy basic gravy that can be turned into other sauces by adding assorted ingredients. It soooo very delicious and works well as a base for scalloped potatoes.

Ingredients
6 Tablespoons olive oil
1/2 cup unbleached flour
1 quart (32 ounces) unsweetened Silk Soymilk
1/2 cup diced yellow onion or shallots
4 garlic cloves minced
sea salt to taste

Tools
cutting board
knife or mandoline
heavy bottomed saucepan
measuring cups
measuring spoons
small sauce pan



Preparation
Sauté Onions and Garlic













Sauté the onion and garlic in one tablespoon olive oil until translucent and brown.

Remove the onion and garlic from the pan and set aside.

Add oil to the pan and stir in the flour.













Cook over low flame until the flour is a creamy brown... stirring constantly with a whisk to prevent burning.

Preheat Soy Milk
Preheat the soy milk over medium heat until hot, but not boiling.

Pour in about half of the soy milk and whisk quickly... add the remainder and whisk until smooth. More soy milk may be added to thin the gravy further... but I recommend doing this after it cools.

Remember that the gravy will solidify as it cools. If you reheat the cold gravy after storage, you may want to add water or soy milk to get it back to a serving consistency.

Presentation
At our house, we love this ladled over homemade biscuits and served with soy sausage patties and some fresh fruit... makes a great weekend brunch.