I used the crusty bits from the fried tomatoes and the olive oil left in the pan to make a “cream” gravy. I poured in some unsweetened cashew milk (you can use soy milk, but make sure it’s unsweetened), a bit of flour, and a little soy sauce. Yummy. If you’d like a more complete vegan gravy recipe, here’s a delicious one:
The Grit Yeast Gravy
Recipe from The Grit Cookbook, by Jessica Greene and Ted Hafer
Preparation Time: 20 minutes
1 cup vegan margarine (Earth Balance preferred)
3/4 cup whole-wheat flour
3/4 cup flaked nutritional yeast flakes
2 cups regular (not reduced fat) soymilk (unsweetened is best)
1/2 cup soy sauce
1 3/4 cups hot water
2 tablespoons vegan Worcestershire sauce
In a large, heavy-bottom saucepan over medium heat, melt margarine completely. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Use only enough heat to maintain vigorous bubbling, whisking constantly for 4 minutes. This is the time required to cook the flour to smoothness, and vigorous whisking is important to avoid burning.
Continue rapid, thorough whisking and add soymilk gradually. The mixture will quickly become thick and custard-like. Combine soy sauce, water, and Worcestershire sauce and add to gravy gradually. Blend well after every addition and do not add liquid so rapidly that gravy is very thin. If gravy does become too thin from the addition of too much liquid, continued cooking will thicken it.
Note from the book: Truly a Grit favorite. Our yeast gravy instills cravings in devotees who are denied it even briefly. People dig it! It lends stunningly un-vegetarian flavor to fellow Grit dishes such as our Collard Greens and Chicken Salad-Style Tofu. This recipe is easily halved.