Vegan Breakfast Gravy

Vegetables

• 2 yellow onions (small dice)
• 4 cloves garlic (minced)

Roux

• ½ cup avocado oil
• ¾ cup all-purpose flour
• ½ cup nutritional yeast
• ⅓ cup soy sauce

Herbs & Seasonings

• 2 teaspoons thyme (dried)
• 2 tablespoons sage (finely chopped)
• 1 tablespoon rosemary (finely chopped)
• 1 teaspoon black pepper (coarse, freshly ground)

Cream Base

• 4 cups unsweetened soy milk
• 1½ cups water

Instructions

1. Caramelize the Vegetables: Heat the avocado oil in a Dutch oven or heavy saucepan over medium heat. Add the onions and cook for 15–20 minutes, stirring occasionally, until deeply caramelized. Stir in the garlic and cook for another 2 minutes.½ cup avocado oil, 2 onions, 4 cloves garlic
2. Build the Roux: Sprinkle in the flour and nutritional yeast. Stir constantly for about 5 minutes until the flour is lightly toasted. Stir in the soy sauce until everything is evenly incorporated.¾ cup flour, ½ cup nutritional yeast, ⅓ cup soy sauce
3. Add the Herbs: Stir in the thyme, sage, rosemary, and black pepper. Cook for 1 minute until fragrant.2 tsp thyme, 2 tbsp sage, 1 tbsp rosemary, 1 tsp black pepper
4. Finish the Gravy: Slowly whisk in the soy milk, followed by the water. Bring to a gentle simmer and cook over low heat for 10–15 minutes, whisking occasionally, until the gravy is smooth and thick enough to coat the back of a spoon.4 cups soy milk, 1½ cups water
5. Adjust the Consistency: If the gravy becomes too thick, whisk in a little additional soy milk or water. Taste and adjust the seasoning before serving.