Monday, May 20, 2013

Peppery-Garlicky Gravy

G was hankering for some gravy the other morning, so I looked around in the pantry and fridge for some ingredients to rustle something together.  Since the Blessings had spent the night with Gramma and Poppy, I knew I could make it as spicy and un-kid-friendly as I wanted.  I really liked what turned out.  Even though I normally serve a white gravy over biscuits, the end dish tasted very good.  But, this won't be my "official" biscuits and gravy recipe; you can serve this gravy over biscuits, mashed potatoes, seitan cutlets, and more.  G would have preferred I left the shitakes out of the pot, so consider those optional. Also, the garlic I used in this recipe I had just purchased from the Farmer's Market, so they're not you're regular supermarket version.  They were more like one large clove each, very much arranged like small onions, and they were delicious.  But, I love garlic enough, that I would still use the same amount from the store.  Enjoy!

Peppery-Garlicky Gravy.

Peppery-Garlicky Gravy over biscuits.

Peppery-Garlicky Gravy


1 Tbs. canola oil
1 red bell pepper, diced small
5 cloves of garlic, sliced
1 - 6oz. can of sliced shitake mushrooms, drained (optional ingredient)
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. pepper
4 Tbs. vegan margarine
6 Tbs. flour
3 and 1/2 cups vegetable broth


In a medium pot, heat the oil over medium heat.  When oil is hot, add the red bell pepper, garlic, and shitakes.  Saute for five minutes.  Add the red pepper flakes, salt and pepper and continue cooking for another minute or so, stirring frequently.  With a spatula, move all the ingredients to one side of the pot.  Add the margarine to the cleared sign of pot, and melt it.  Add the flour to the margarine, and whisk together.  Slowly pour the broth into the roux (flour mixture) while whisking.  Try to whisk any clumped up flour bits, so you have a smooth gravy.  Eventually the other ingredients will get mixed in, and that's okay.  Continue whisking until everything has been mixed together well.  Whisk continually at this point until gravy boils and thickens, anywhere from three to ten minutes.  Serve over biscuits, mashed potatoes, seitan cutlets and more.  Nice kick to the flavor.  Feeds five hungry vegans.


  1. I never really get cravings for gravy but this does look delicious. I think I'd definitely keep the shiitakes in, though!

  2. You know, I've never had biscuits and gravy, but if I did, I think this gravy would be perfect. And I'd definitely have mushrooms (probably fresh or dried) because gravy just doesn't seem right without mushrooms!

  3. Biscuits and gravy are a bit of a mystery to me, but I like the look of this gravy enough to give them a go. Have you got a biscuit recipe you'd recommend? And what sort of seitan would you serve with them?

  4. Ooh peppered gravy over biscuits are good, so I imagine the addition of garlic to be even more delicious!

  5. FF, I definitely like the shitakes here, but G didn't like them at all in it.

    GFHT, thanks!

    Andrea, never had biscuits and gravy? You gotta try them! I agree, mushrooms makes everything better.

    Steven, thanks, I love it too! :-)

    Joey, no biscuits and gravy in the UK? Give them a try! I didn't serve seitan with them. They are a meal in themselves.

    Ingrid, you would be so right! :-)