This gravy is amazing! I made it for Thanksgiving with my boyfriend’s family. Everybody politely tried some at the beginning of the meal, but this was requested instead of the traditional turkey gravy for second helpings.
I found the recipe from RuthsFoods (she has a video tutorial) when learning how to use chia seeds, my new favorite toy. I should do a whole post on chia seeds, but for this recipe it’s enough to know that they are a thickening agent, absorbing liquid to form tapioca-like balls.
Ingredients and Instructions:
Clockwise from green bowl:
- 1/2 white onion, minced
- 1/2 cup vegetable broth + 1/2 cup for later to adjust thickness as needed
- 2 tbsp chia seeds
- 1-2 tbsp miso
- 1/4 tsp ground black pepper
- 1/4 tsp Celtic sea salt
- 1/4 tsp powdered thyme (or other seasoning if you prefer)
- Sprig of rosemary (again, or other as you like)
- 2 tbsp oil (I’m using grape seed)
- 3 tbsp nutritional yeast
In a large skillet, saute onions in oil until they turn translucent.
Add the nutritional yeast, salt, pepper and seasonings (thyme and rosemary, or whatever you choose) and stir so that they can absorb all the oil. Let this saute, stirring, for 5 minutes.
Add the broth and chia seeds and mix well to avoid clumps. I like to mix the chia seeds into the broth before beginning so the have several minutes to plump up. At this point, reduce the heat to low and give the chia seeds time to absorb, stirring occasionally, for 5-10 minutes.
Adjust the thickness with the additional broth. I typically stir in another 1/4 cup or more, slowly so I can gauge. The chia will continue to thicken it, so make it just a little thinner than you really want.
Remove from heat and add the miso, mashing to fully incorporate.