This gravy was inspired by my family’s visit to Taste of Life, a wonderful vegan eatery in Tel Aviv. The café is run by the community of Black Hebrews, who also produce most of the tofu and seitan distributed in Israel at their village in the southern part of the country. They serve their own wonderful products at Taste of Life (which is connected to the small chain of Soul Vegetarian Cafés in the United States). When we ate there, their tender seitan was topped with a tasty gravy. The server shared the recipe with me, which I’ve interpreted below. There’s not much to it, honestly, but it’s quick and tasty. Serve it over grains, mashed potatoes, seitan, and tempeh. See a good use for it in Tofu and Seitan Mixed Grill (page 44).
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
Preparation
Step 1
Heat the broth and soy sauce in a small saucepan.
Step 2
In a small container, combine the cornstarch with just enough water to dissolve. When the broth and soy sauce mixture is at a steady simmer, slowly add the cornstarch, whisking constantly until the liquid is thickened.
Step 3
Remove from the heat and whisk in the basil and yeast. Use at once over seitan, tofu, or mashed potatoes.
nutrition information
Step 4
(per 1/4 cup)
Step 5
Calories: 28
Step 6
Total Fat: 0g
Step 7
Protein: 2g
Step 8
Carbohydrates: 5g
Step 9
Fiber: 1g
Step 10
Sodium: 285mg
