8 Soy Tasty Steaks (1 bag)
Grill spices or smoked paprika
3/4 teaspoon onion powder
3 tablespoons nutritional yeast
1 tablespoon soy sauce (or use tamari for gluten-free)
1/2 teaspoon Dijon mustard
1/4 cup all-purpose flour (or use brown rice flour for gluten-free)
-cook the soy steaks in boiling water with grill spices or smoked paprika for 20-30 minutes until soft.
-Take the soy steaks off the pan and let them cool
-Squeeze out well excess water by placing between 2 plates or by using a rolling pin.
-Add all gravy ingredients to a medium-sized pot and bring to a boil.
You want to cook the flour until it has a cereal smell and looks dry.
You can thin out a thick gravy, but it’s harder to thicken a thin gravy. In other words, start with less liquid than you think you need.
Roux-thickened gravies continue to thicken as they cool, so keep that in mind as the gravy hits the table
-Whisk over medium-high heat for a couple of minutes, until the gravy thickens.
-Pour over the cooked soy steaks in a nice wide plate with rice or mashed potatoes and chestnuts.