Last night I was feeling uninspired about dinner, so I read a couple of my favorite food blogs for ideas. Vegan Lunchcast was having leftover mashed potatoes and vegan gravy for lunch, and I decided that it was as good a time as any to tackle my fear of homemade veggie gravy. VL linked to this recipe from Bryanna Clark Grogan, and I thought it was worth a shot.
And it was! Though I accidentally doubled the soy sauce and salt (by halving the recipe and forgetting to halve them), the gravy turned out delicious. The toasted nutritional yeast/flour combination really does mimic the roasted flavor of the pan cracklings used to make brown meat gravy. I served the gravy over mashed potatoes (using the little yellow delights I bought at last week's greenmarket), and it was heaven. Since the gravy itself isn't tremendously unhealthy (especially when I make it with the correct amount of sodium!), I think it would be a nice accompaniment to plain boiled or baked potatoes - a flavorful variety, like I had this time - rather than the rich, buttery mashed potatoes, for an everyday-type side dish.
Last night, we had gravy, mashed potatoes, and faux-chicken nuggets from Trader Joe's - vegetarian comfort junk food at its finest! But I do think I can incorporate this gravy recipe into healthier meals as well.