White gravy is a staple in every
Southern Texas home. Everybody claims that their Momma or Grannie makes the best gravy in the world and unless I want to bring on some enemies stat, I agree with all of them. To be authentic though, like Momma, you have to use bacon grease and if not then it’s not considered the real deal or even real good. This naturally presented a real dilemma for this Texas vegan who wanted Momma’s gravy minus the bacon.
Now let it be known folks that making gravy is not something to shy away from. Gravy consist of only a few key ingredients coupled with some patience and love. Preferably, use Grannies iron skillet (you did inherit that I hope) because that iron skillet has been seasoned over time and it offers magic to your gravy. Side note: unless your in the 1% that grew up with a vegan Grannie, let’s not get all worked up on how that skillet was seasoned. You with me? I also recommend you use a sturdy wire whisk.
If you can even believe it there are many variations to White Gravy, which is why I love cooking so much. All. The. Possibilities. If you’re looking for a straight up no bulls (or bacon) simple Texas gravy like no other, then look no further cause I got you covered.
There are no rules to what or how you can use this Texas Gravy but here are some ideas: over biscuits (duh!), over waffles (you heard right!), on top of mashed potatoes (always!), baked tofu (swoon…), portobello steaks (a fav!), tempeh or seitan (fried or baked in your fav batter, it’s ok!), over a chickin patty (remember the mashed potatoes on this one, ok?), a plate of home fries (I’m dying over here!), an open-faced sandwich (I know you want to!), and the list goes on. Whichever way you choose to use it I promise this will be the last gravy you ever need to make. No animals harmed, no flavor sacrificed. Winning!
- 1/2 cup oil I use olive or coconut depending on what the gravy is going on
- 1/2 cup unbleached flour
- 4 cups soy or almond milk unsweetened
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- Over low heat add your oil to the pan and let it heat up a bit. Stir in the flour and back pepper and wisk continuously until the mixture is brown and creamy. Slowly add the soy or almond milk a little bit at a time ( I do about 1/2 cup at a time), wisking along the way until the mixture is creamy and consistent. Keep stirring slowly until the mixture thickens to the desired consistency. Be patient here because it can take up to 20 minutes to thicken. Optional add in: your fave hot sauce, herbs, cooked vegan bacon or sausage.