Dave and I decided to save some cash and make an elaborate dinner in! We picked up a Tofurkey roast and some potatoes and veggies, and I put on my apron and set a fancy table! It was basically perfect.
Instead of the veggies that the box called for, we piled potatoes and okra into the dutch oven with our Tofurkey. I steamed some asparagus to go on the side and whipped up nutritional yeast gravy to top everything. A couple of Twitter pals have asked how the gravy went, so I thought I’d post it over here! It’s loosely based on The Grit Cookbook
- Melt 1/4c margarine and whisk in 1/4c flour, 1/4c nutritional yeast, and 1t herbes de Provence.
- Realize this is way more like dough than liquid and slowly add 1/2c almond milk to thin it out.
- Panic that it’s still too thick. Drizzle in almond milk until things thin out.
- Simmer on medium low until it thickens up again.
- Add 1/2c water with 2T soy sauce mixed in. Simmer more.
- Remember that no creamy sauce is good without white pepper. Add a pinch of that.
- Success! Smother everything on plate with amazing gravy!
I think next time I’d use white wine in place of the water but otherwise leave it just like this. It was delicious!
Dave picked up a bottle of 2006 Cotes du Rhone to go with our dinner. Why 2006? The year we got married! And he picked Cotes du Rhone because that is what we drank on our trip to Paris, where we got engaged. I know, we’re totally saptastic.
<3
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