(From Nicole Spiridakis in an NPR story.)
1/2 cup olive oil
1/3 cup chopped onion or shallots
5 cloves garlic, minced
1/2 cup all-purpose flour
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Saute onion and garlic at medium heat, about 5 minutes. Add flour and soy sauce, stirring to form a paste. The paste looks unappetizing and like something went wrong. It’s ok; this is supposed to happen.
Whisk in broth gradually.
Season with sage, salt and pepper. Bring to boil then reduce heat. Simmer, stirring constantly, until thickened, about 8 to 10 minutes.
We first made this for Jeff’s vegetarian sister during Thanksgiving 2010, and were surprised by how good it was. It’s absolutely delicious on potatoes and stuffing. Jenn likes it better than “normal” gravy because it’s less sketchy.