Tonight is Thanksgiving #2 as my first one was, well, unsatisfactory. A bit too stressful, a bit too tardy, and not enough conviviality to make up for it. So the Man and I are having Sister-in-law over for a veggie dinner re-do. My crust is in the fridge chilling before it becomes pear pie and all the fixings are prepped and ready to go. To share in the redux love here is my awesome vegan gravy recipe, great for vegans, veggies, and everybody else too!
Awesome Vegan Gravy
2 Tablespoons cornstarch
3 Tablespoons soy sauce or gluten-free tamari
1 1/2 cups water (you can use stock but I think it makes the gravy too salty)
2 Tablespoons tahini
In a saucepan over medium-high heat, whisk together the cornstarch and soy sauce until there are no lumps. Add the water. Bring to a boil, reduce heat and simmer until mixture thickens, stirring frequently. (The stirring is really important, if you don't stir frequently enough you'll get gross cornstarch lumpy-burny stuff at the bottom.) Remove from heat and add tahini, stirring until a consistent color and thickness is achieved. This gravy thickens a lot if left standing so you can do it a while beforehand so it gets nice and thick and then reheat and serve.
We've also tried this with the addition of sauteed mushrooms which is quite yummy and adds a little more texture. Enjoy over mashed potatoes, turkey or turkey substitute, biscuits, and anything else that needs some gravy love.