Since stumbling upon the world's best vegan gravy in a little Asheville cafe (Rosetta's Kitchen,) we've been searching high and low for a recipe that would recreate the divinity. I think we may have found it. This is the I Can't Believe It's Vegan Gravy recipe from VegWeb. Kevin made breaded-n-baked chickpea cutlets. We served these with smashed red taters and collards greens, all smothered in our heavenly gravy.
Note: the gravy was just so-so until we made a mid-prep grocery run for some sage. Don't bother making this gravy unless you have some ground sage to sprinkle in.
This Vegan House is a little rowhome in Baltimore, built in 1880 and still a work in progress. I'm a busy midwife. When I'm not catching babies, I cook vegan food, work on the house, restore the 1950's Chambers stove, and hang out with Kittie.