Wednesday, November 28 2012, 01:56 PM MST
As Aired On November 28, 2012
Recipe Courtesy Of Chef Ian Brandt
Makes 6 cups, or 8 servings
¼ cup onion, diced
2 teaspoons garlic, minced
1/3 cup nutritional yeast
1 Tablespoon Thyme, fresh, minced
1 Tablespoon Rosemary, fresh, minced
1 Tablespoon Sage, fresh minced
1-2 teaspoons Salt
½ teaspoon chili powder, salt-free
2 Tablespoons flour, whole wheat
3 Tablespoons flour, unbleached
¼ cup Olive oil
½ cup white wine
3 cups soup stock or water
3 Tablespoons tamari or soy sauce
2 Tablespoons tahini
1.) In a medium sauce pan sauté onions with olive oil, salt and chili powder. When the onions are half way cooked through add garlic, flour, nutritional yeast. Stir well as the ingredients may stick to the bottom of pan.
2.) When the ingredients are well mixed and lightly browned add the white wine to deglaze the pan. After the pan has been deglazed, add the fresh herbs, soup stock, tamari and tahini. Slowly bring the gravy up to a simmer while whisking.
3.) Serve this gravy with stuffing, potatoes and many other holiday foods.
(Copyright 2012 Sinclair Broadcasting Group.)