This recipe may seem way less exciting than the vegan pumpkin pie recipe. Like… it’s just gravy, right? Even a so-so gravy is still gravy. Gravy is a sidekick that nobody pays attention to. Gravy, my friends, is never the star. Heck, if the meal is done nicely, you might even skip the gravy altogether. Gravy… who cares?!
You’d be totally justified in thinking all of these things. But you’d be wrong.
Let’s travel back in time to the very same “Ryan’s first vegan Thanksgiving.” I had told you all that I pulled down recipes for lots of the staples — vegan stuffing, vegan roast, etc. etc. One of those recipes was for vegan gravy. I made this recipe the very first year, and it turned out quite nicely. “Actually,” I thought, “…this is pretty damn good. I’m going to just keep using that.”
No big deal, right? A pretty good gravy — great. We’re all very happy for you, Ryan. Why, sweet mercy, why are you wasting our time with this?
Let me just say this: apparently, this is no ordinary gravy. Over the years, I’ve had multiple Thanksgiving guests from all over the world. Colleagues from England. Dear friends from Italy. Fellow scientists from China. Family members, acquaintances, and even a few people that I just plain don’t like. Across all of these people, vegan or otherwise, one pattern has emerged: there’s always someone who stops eating and says “What the… where the hell did you get this gravy?