Monday, September 08, 2014

Bryanna Clark Grogan's Fat-Free, Gluten-Free (Delicious) Brown Gravy

Welcome back to day EIGHT of "Vegan Month Of Food Blogging",
better known as "VeganMoFo".
On this blog it's not just a month of FOOD but a "Vegan Month Of Gravy" yet again.
I took a break over the weekend, (but hopefully left you with enough ideas that you've had gravy every day, right?) but I'm back for the week with more gravy recipes and, of course, things to pair WITH all that wonderful gravy.

Today's entry is another brown gravy, but this one is LOW FAT annnnnd GLUTEN FREE gravy (you knew I had to post at least one, right?),; If you're a wheat-eating-comfort-food-aholic like me, do NOT WORRY, this is still absolutely delicious!!

Several years ago I asked my talented neighbor to the north, the fabulous Bryanna Clark Grogan, if I could blog her Fat-Free Brown Gravy recipe, and she suggested this wheat-free version instead. I jumped at a chance to try it, and it's just as good as the original!! I've posted this before, but it's well worth repeating because it's just that good - AND should be on everyone's "go-to" list of recipes!
(I LOVE that it has a "Microwave" version, which my kids have discovered is very handy in their tiny college apartments!)
If you're not familiar with Bryanna's recipe blog - "Notes From a Vegan Feast Kitchen", or her cookbooks and many wonderful recipes, I suggest you check them out SOON! She has awesome Holiday ideas and her seitan recipes (which would ALL be good with this gravy, just sayin'...) are fool-proof and some of my most-used favorites.

But back to the gravy. While the Brown Gravy recipe I posted on Friday is indeed rich and flavorful, this recipe is JUST as tasty and probably easier to make. In fact, as you will note in this fairly terrible picture, we actually used it at our family's epic Thanksgiving potluck last Autumn!!
And if you need a Gluten-Free or Fat-Free option, this should be your "go-to".
While I like this with the addition of a little wine, which Bryanna suggests as an option, (because you know by now that I use it often in cooking). it's also good without, I won't use it for friends who are avoiding alcohol no matter how much you say it cooks out - either way, the gravy still always turns out really good!

The following is posted with permission from Bryanna Clark Grogan, written exactly she sent it to me. ~YUM!
"This fat-free and delicious brown gravy will become a low-fat staple."

1/3 cup nutritional yeast flakes
2 tablespoons oat flour (grind rolled or quick oats in a dry blender or electric coffee/spice mill)
4 tablespoons chickpea flour (besan)
2 tablespoons soy sauce
2 1/2 cups water
1/2 teaspoon salt
(optional) a few shakes of gravy browner, such as Kitchen Bouquet
**"Ham" Gravy Variation:
Add 1/2 tablespoon ketchup, 1/2 tablespoon brown sugar, and 1/4 teaspoon liquid smoke

In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt, and gravy browner, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.

Microwave option:
In a 1 1/2 qt. microwavable bowl, mix the flour and yeast. Toast this in the microwave on full power for 3 minutes, uncovered. Whisk in the water, soy sauce, salt, and gravy browner, if using. Cover and cook on full power for 3 minutes. Whisk. Cover and cook again for 3 minutes on full power. Whisk.
Note: You can make half the recipe in a 4-cup microwavable glass measuring container, and cook as above, but in 2 minute increments.

You can use some wine instead of some of the water, if you like, and you can add steam-fried mushrooms, onions, vegetarian "hamburger crumbles" and other vegetarian meat alternates, if you wish.

Recipe Source
Author: © Bryanna Clark Grogan 2008


Bianca said...

Oh Tofu Mom, this is one of the reasons I love you!!! Vegan Month of Gravy!!!!!!!!!!!!!!!!

Panda With Cookie said...

I've made this and it is good!