Sage Gravy

Good over greens, mashed potatoes, faux chicken—anything really. This is my latest go-to gravy. Recipe and photo contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella Books, 2011).

Makes: 1 1/2 cups

• 1/2 cup vegetable broth
• 1/2 cup nondairy milk
• 1 tablespoon rubbed sage (not powdered)
• 2 tablespoon nutritional yeast
• 2 tablespoon white whole wheat flour (see Note)
• 1/4 teaspoon garlic powder (granulated)
• 1/4 teaspoon onion powder (granulated)
• 1/4 teaspoon liquid smoke
• Dash paprika
• 1 lemon wedge (juice of)
• Pinch salt
• Black or white pepper

Whisk all ingredients together in a medium pot, taking care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stick pieces (pull out those sticks if you can).

Squeeze the juice out of your lemon wedge completely, and discard the rind. Bring gravy to near boil over high heat but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner, stirring it. Taste, adding black or white pepper and salt as desired.

Note: Brown rice flour may be substituted for a gluten-free option.

• Here are lots more recipes for simple sauces and such.

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.

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