I firmly believe in a roux. Even before I was vegan or vegetarian or anything in my diet had changed, I had been taught this awesome technique in a high school food management class and never let it go. In this case, I started with my post chickpea cutlet cast iron (more c's, I know). With all the wonderful bits in the bottom (as Isa would say), I added some Earth Balance to the leftover oil in the pan and heated to a sizzle. I added unbleached flour (you can use any flour you'd like) to the oil, about 1 and half parts flour to 1 part of the oil, then a little more flour if it thins out too much. It should be slightly pasty. Before you start this, be sure to have at least 2 to 3 cups of veggie or no chicken broth heating to a simmer in a saucepan nearby.
Stir constantly and smell the toastiness until it has browned to your desired color of gravy (blond, light brown or deep brown). When you're there, add your veggies to saute to this mixture, remember it's hot oils so be careful, saute them with salt and seasonings to taste (salt them well in order to give your gravy a good flavor). It will look a little dry and you'll think to yourself that you should add more oil, don't. Let the veggies soak up the roux making it look wrong and pastey, then when you can't take it anymore, ladle in your broth one after one and keep stirring. I promise it will get creamy and wonderful. . .
Finished roux based gravy for the soppin'.
Zoom in, steamy shot of my goodies for the evening. BTW, you have to try these collards, the citris and raisins seem preposterous, but are soooooo good, my omni hubby loved dinner. Happy MoFo Folks!!!-Ty