Reviewed: Dec. 1, 2005

Delicious! I don't like gravy, but my boyfriend asked if I could try making a vegan gravy for a treat...and he loved it! We served it up in what we call a "Diner Stack:" a vegan sourdough biscuit on top of hash browned potatoes, all smothered with the gravy with vegan sausage stirred in. He LOVED it!!! A few changes I made though: I didn't have sage so I used thyme and I reduced the oil to a little less than 1/4 c. replacing the remaining volume with water or unsweetened soymilk. I will definitely be making this again. VERY simple....

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Nov. 26, 2005

This was AWEFUL!!!! it was greasy and had a weird texture.... bad choice... find different gravy

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danthecrook

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Reviewed: Nov. 25, 2005

This gravy is very good and easy to make. I decided to half the amount of salt added because soy sauce is salty in itself. Next time I probably won't use any salt. It was very good with Tofu Turkey and I also enjoyed it on mashed potatoes.

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Can Can

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2005

This recipe was delicious! I used a half of an onion instead of a 1/3 cup, and added rosemary in place of the sage. I also omitted the salt and pepper because it tasted perfectly salty after combining everything else. I used Shari's organic vegetable broth, too. Can't wait to taste it again!

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JILLITH

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Reviewed: Mar. 6, 2005

Sorry, but I really didn't care for this. I did not have the nutritional yeast, so I don't know if that would have made it better. Since many other reviewers mentioned that this gravy was thick I cut the oil and flour in half. That made the amounts in line with other gravy recipes. Definitely cut these two ingredients or you will have a very, very thick gravy. I think it was the soy sauce that I did not care for. Next time I try this I am going to eliminate the soy sauce and try some other spices, like poultry seasoning. I think it can be worked into something I like, but not as is. Sorry.

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MARY DOMAZ

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Reviewed: Feb. 1, 2005

Just used this for Thanksgiving. It was good but needed a lot of extra seasoning - I added poultry seasoning extra sage and rosemary. I used light soy sauce and it wasn't too salty for us. It just needed to be balanced with other flavors.

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AJWILKERS04

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Reviewed: Dec. 25, 2004

This gravy is so, so, so good. The only things I do differently to the recipe are; more broth (can be a little lumpy without extra broth), more salt (because of more broth) and no yeast. This gravy is mouthwatering... I often just have it with french bread!

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 4, 2004

Does NOT taste like regular gravy! There is a definite note of the soy sauce. Ended up whipping up a quick veg. stock gravy.

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STARCOOK1

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Reviewed: Dec. 2, 2004

This was easy to make. Even the meat-eaters raved that it tasted like "real" gravy;) I've already been instructed to bring it to Christmas dinner.

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MRSEDD

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Reviewed: Nov. 27, 2004

I made this gravy for Thanksgiving because I wanted a recipe that didn't require turkey drippings. It had a very good flavor, but after it sat on the table for about 10 minutes, that 1/2 cup of oil all started to pool up at the surface. I wanted to go stir the gravy every five minutes to make sure no one noticed. I think this is a good, sound gravy recipe and is probably an outstanding alternative if you're a vegetarian, but if you're not, take my advice: substitute the 1/2 cup of oil with the same amount of butter, and if you prefer, use chicken broth instead of vegetable broth. It will taste - and look - a lot better.

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Nicole

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Reviewed: Nov. 27, 2004

I am a recent vegetarian and am a gourmet for meat gravies. This Thanksgiving I tried this recipe. It was the best gravy I've ever had, and I didn't even miss having turkey. This recipe is a great find and will become a staple in my menus!

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BONNIE777

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Reviewed: Nov. 14, 2004

The best gravy I have ever had (vegan or meat-based)! We have been buying packages of vegetarian "chicken" or "beef" gravy...which i am always unsatisfied with. But this gravy is delicious and savory and full of flavor! We just had grilled portabello steaks with steamed vegetables and homemade mashed potatoes with this awesome gravy! Thanks so much, we will use it everytime we want gravy :) **sophie**

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MUFFICAKEE

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Reviewed: Oct. 14, 2004

I've never had much success with gravy until this recipe! It's a bit tricky, whisking out the lumps, but that's gravy. The flavour is superb, however! I've no idea what nutritional yeast is, so I left it out. I was uncertain about the soy sauce too, but it really does work. I have also tried this recipe adding the juice from my Thanksgiving turkey and it was wonderful.

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ukcook

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Reviewed: Sep. 10, 2004

What a GREAT recipe! It's tastier than any gravy I ever tried before. Sage gives it nice meaty flavor and gravy turns out nice golden color. It will be my gravy recipe from now on. The only thing I'm going to change is the amount of oil, I'll cut it by half (it was a bit too rich for my taste). Delicious gravy!

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ZENBONE

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2003

Yummy! This turned out perfect, it was just fabulous. This is the gravy that I'll make again and again.

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MRMOJORISIN

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Reviewed: Dec. 12, 2003

you should bill this as the "drippings-free homemade gravy" too! it's wonderful for vegetarians, but it's staying in my recipe box cuz this is so hard to screw up, and you can make it without any roast turkey sitting around! I love this.

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SUPERJULIEBELLE

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 4, 2003

This gravy was delicious! I was so surprised at the use of soy sauce but it really worked. I improvised a bit by using mushroom broth instead of vegetable, and ended up adding about a cup of white wine to thin, and the results were wonderful.

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rachel

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Reviewed: Nov. 28, 2003

With a few variations, this is indeed a five star recipe. I have made it three years in a row for my vegetarian sis-in-law. The first year, I followed the recipe as written and found it WAY too garlicky. Since then, I've reduced the garlic to two nice-sized cloves and it's just perfect. When this recipe was originally published, it called for 1/4 cup of light soy, not four teaspoons. I still make it with that amount and find that no additional salt is needed. In addition, this recipe is for a very, very thick gravy, so I usually add about another cup of vegetable broth to get the consistency I like. I'm a meat eater and I absolutely adore this recipe – I'd recommend it to anyone!

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Susan Littlefield

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 27, 2003

The reviews for this were really good so I thought I'd try it and it was! While I was cooking it I was like "this looks so gross, like lumpy peanut butter" so when I put it on the dressing I used it sparingly but after I tasted it I went back for seconds and thirds!

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EDANDSMUCKERS

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Reviewed: Dec. 20, 2002

This is easily the best gravy I have ever had. The flavor and consistancy are perfect, however I did add maybe 1/4 cup water to thin it a bit. No more "brown gravy" packs for us. I made it for Thanksgiving and will make it again for my carnivorous family for Christmas. They all love our "veggie" food once they try it. Yes there is life after meat...

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JESSE D BODY

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