*This is for you Maggie-pie 🙂

Oh dear gravy…my love.  Ok, here is the recipe and step by step look at one of my favorite flavors…ever.  This gravy recipe is from The Grit in Athens, GA.  The Grit is a vegetarian restaurant, but don’t let visions of steamed veggies and tofu fool you–this gravy is rich and savory and sure to become a staple in your meat loving kitchen!

The ingredients are:

1 cup butter (vegan margarine if you’re a vegitarian)

3/4 cup nutrional yeast (I buy this from the bulk bins at Whole Foods)

3/4 cup whole wheat flour

2 cups milk (soy milk if you’re a vegetarian)

1/2 cup soy sauce

1 3/4 cup hot water

2 tablespoons Worcestershire sauce (vegan if you’re a vegetarian)

How to make it:

1.  Get all the ingredients pulled together so you can just go at go time.  Combine the flake yeast and flour in a bowl, milk by itself and soy sauce, hot water and Worcestershire sauce together in the third bowl.


2.  Melt the butter in a heavy stock pot over medium heat:


3.  Add the flour and flake yeast until blended and continue to heat roux until mixture begins to bubble.  Use only enough heat to maintain vigorous bubbling, whisking constantly for 4 minutes.  The whisking will keep the roux from burning and 4 minutes is the time it takes to cook the flour to smoothness:


4.  Continue rapid whisking while adding the milk gradually.  The mixture will seize up and thicken immediatly:


5.  Now add the mix of water, soy sauce and Worcestershire sauce gradually.  Blend well after each addition.  If the gravy becomes too thin, continue to cook it and it will thicken up.  You’re done!:


6.  We love it over brown rice with stir fried veggies, but here it is plain and simple over udon noodles: