- 1/3 cup unbleached white flour
- 2 cups “no-chicken” or other vegetable broth
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1/2 green bell pepper, stemmed, seeded, and finely chopped
- 8 ounces mushrooms, stemmed and halved
- 4 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 – 1/2 teaspoon cayenne pepper
- 1/4 – 1/2 teaspoon freshly ground black pepper
- 1/4 – 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon dried basil
- 14-16 ounces vegan sausage (such as Tofurky or Fauxsages), sliced thickly
- 4 green onions (scallions), sliced
- Put the flour in a small skillet and heat it over medium-high heat. Cook, stirring almost constantly, until it is the color of light brown sugar, about 15 minutes. Be very careful–it burns easily if not stirred. If it burns, throw it out and start over again. When it reaches the right color, transfer it to the blender, add the broth, and blend it until smooth. Set aside.
- While you’re stirring the flour, you can begin cooking the vegetables. Heat a large non-stick skillet. Add the onion and cook for about three minutes, adding water by the tablespoon if needed to prevent sticking. Add the celery and bell pepper and continue to cook until the onion is beginning to brown. Add the mushrooms and a tablespoon of water and cover tightly. Cook until the mushrooms begin to exude their liquid, about 3 minutes. Add the garlic and cook another minute.
- Give the flour mixture another quick whirl in the blender and add it to the vegetables. Add the soy sauce and all the seasonings and cook, stirring often, until sauce has thickened. Reduce heat and add the sliced sausage. Cover and cook on low for about 15 minutes, stirring occasionally. If the gravy seems too thick, add a little more vegetable broth.
- Check the seasonings and add more pepper and salt if needed. Stir in the green onions and serve over rice.