Turkeyless Soy Curls and Gravy
Prepare the Soy Curls:Soak 4 cups of soy curls in warm water for 10 minutes.Drain and squeeze out WELL. In 2-3 batches, place in blender and blend on the LOWEST speed for 10 seconds, just until minimally shredded OR just chop finely by hand. Remove to a bowl and set aside.Prepare the Gravy:(Modified based on gravy recipe by Brand New Vegan)
Ingredients
- 1/2 cup whole wheat flour
- 1/4 cup nutritional yeast
- 1 t onion powder
- 1 t garlic powder
- 1/2 t black pepper
- 1/2 t dried rosemary optional
- 1/2 t dried thyme optional
- 4 cups low-sodium vegetable broth
- 1/4 cup low-sodium soy sauce
- 1 t yellow mustard
- 1 t Kitchen Bouquet to create the rich brown color (optional)
Instructions
- In a large saucepan over medium-low heat, place all of the dry ingredients. Gently stir until you smell the aroma of all of the ingredients (about 2 minutes). Increase the heat to medium, and slowly add in the vegetable broth, whisking constantly. When all of the flour and veggie broth are incorporated, add in the soy sauce, mustard, and Kitchen Bouquet (if using). Continue whisking, while raising the heat slightly. Once the sauce is at a low boil, keep the temperature stable while you whisk. The gravy should thicken in just a minute or two. Taste and add more salt if needed. Add in your drained and shredded soy curls. Serve over the warmed Savory Cornbread with any green vegetable on the side.Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
