Meatless pantry gravy

Stuffin’s nothin’ without some gravy, so we’ve also got a meatless version made entirely of pantry ingredients that takes about five minutes to throw together. Its fast-track flavor comes from two umami-rich staples, Marmite and nutritional yeast, and there’s no chopping onions or making roux.

Just throw it all in the pot and simmer until thick. Drizzle it all over your squash, mashed taters, roasted veggies, or whatever you fancy. You can also zhuzh it up with some fresh thyme or sage, if you have any extra lying around. 

Meatless Pantry Gravy

Yield: 2 ¼ cups

Ingredients:

• 2 cups vegetable broth 
• ¼ cup all-purpose flour
• 2 tablespoons nutritional yeast
• 2 teaspoons Marmite or miso paste
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

Procedure:

1. Add all ingredients, except the salt and pepper, to a medium saucepan and bring to a boil. Cook, whisking, until the gravy begins to thicken, 3 to 4 minutes. 
2. Remove from the heat and season to taste with salt and pepper. 
3. Store in the refrigerator for up to a week. Reheat on the stove, adding a splash of broth or water to loosen if necessary.