Makes 11⁄4 cups | Traditionally, teriyaki sauce is made from soy sauce, mirin or sake, and sugar, but I like my teriyaki a little more complex, with a dab of ginger, garlic, and heat. This is my basic teriyaki template, which I vary to make marinades or stir-fries. You can add and subtract to it to make your own personalized teriyaki sauce or marinade; for example, add a little orange marmalade (2 tablespoons), pineapple juice, or more sugar for a sweeter teriyaki.
1 c water
1⁄4 c low sodium soy sauce
1 tbsp cornstarch
1⁄2 tsp ground ginger
1⁄4 tsp garlic powder (granulated)
3 tsp light brown sugar
dash of red pepper flakes (optional)
In a small saucepan, whisk all ingredients together until well combined.
Bring to a boil and, once boiling, turn off heat and move pot away from the heat.
Whisk again and taste. If you prefer a stronger flavor (I do), add another tablespoon of low-sodium soy sauce.
CHEF’S NOTE: Tamari may be substituted for the low-sodium soy sauce to make this teriyaki gluten-free. Agave nectar may also be used to taste in place of the sugar.
NUTRITIONAL INFORMATION (2 TBSP) 
10 Calories; 0g Fat; 2.3g Carbohydrates; 0g Fiber; 1.0g Sugars, 0.4g Protein
Makes 4 cups | The secret to making authentic enchilada sauce is the addition of cocoa. Once you’ve had homemade, you’ll never buy enchilada sauce in a can again.
2 tbsp white whole-wheat or other flour
1 tsp unsweetened cocoa
2 tbsp chili powder
1 tsp dried oregano or marjoram
1 tsp ground cumin
1⁄2 tsp garlic powder (granulated)
2 c vegetable broth, divided
1 8-oz can tomato sauce
salt, to taste (optional)
Whisk flour, cocoa, and spices together in a medium saucepan without heat. Add 1⁄4 cup of broth and stir into a paste. Slowly whisk in remaining broth plus and additional 1 cup of water.
Bring to a boil over medium heat and whisk in tomato sauce. Allow to cook for a few minutes until it thickens slightly to the consistency of tomato soup.
Remove from heat and add salt to taste, if necessary.
Quick Mole Sauce 
Makes 2 cups | Pictured here | Mole sauce was one of those things I always resisted, but when I finally gave it a try at a restaurant, I was hooked! Mole sauce is awesome! This recipe streamlines the authentic recipe, but the taste is spot on. I like to smother baked tofu with it, but it is most commonly used as an alternative to enchilada sauce.
1 16 oz can tomato sauce
1⁄4 c unsweetened cocoa
1⁄4 c raisins
21⁄4 tsp chili powder
1 tsp onion powder (granulated)
1⁄2 tsp ground cinnamon
1⁄2 tsp dried oregano
1⁄2 tsp ground cumin
pinch of red pepper flakes
Combine all ingredients together in a blender and whiz until thick and smooth, and no raisin chunks remain (you may need to stop and scrape the sides). Thin out with a little water or broth as desired.
Heat gently in a saucepan over low heat until warm.
Makes 11⁄2 cups | This is one of my all-time favorite gravies. It’s great with mashed potatoes and greens alike but my favorite way to eat it is on warm whole-wheat pita with chickpeas and cooked greens and garnished with a dash of paprika. (I call that dish “Lebanese pizza.”)
1 c vegetable broth
1⁄3 c chickpea flour
1⁄2 tsp onion powder (granulated)
1⁄4 tsp garlic powder (granulated)
pinch of Italian seasoning
1⁄4 tsp low-sodium soy sauce
black pepper, to taste
Whisk all ingredients together in a small saucepan including a generous pinch of Italian seasoning and several dashes of black pepper.
Heat over medium until the gravy thickens and comes to a boil. Thin out with 1⁄3 cup of water or additional broth, adding more if necessary to achieve gravy consistency.
CHEF’S NOTE: For a soy-free variation, use salt to taste instead of low-sodium soy sauce.
NUTRITIONAL INFORMATION (1⁄4 C) 39 Calories, 0.7g Fat, 6.6g Carbohydrates, 1.8g Fiber, 1.2g Sugars, 2.1g Protein
Makes 11⁄2 cups | Good over greens, mashed potatoes, faux chicken—anything really. This is my latest go-to gravy.
1⁄2 c vegetable broth
1⁄2 c nondairy milk
1 tbsp rubbed sage (not powdered)
2 tbsp nutritional yeast
2 tbsp white whole-wheat flour
1⁄4 tsp garlic powder (granulated)
1⁄4 tsp onion powder (granulated)
1⁄4 tsp liquid smoke
dash of paprika
juice of 1 lemon wedge
pinch of salt
black or white pepper, to taste
Whisk all ingredients together in a medium pot, taking care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stem pieces (pull out those stems if you can). Squeeze the juice out of your lemon wedge completely, and discard the rind.
Bring gravy to a near-boil over high heat but just before it boils, immediately turn off the heat and remove pot to a nonhot burner, stirring it.
Taste, adding black or white pepper as desired.
CHEF’S NOTE: Brown rice flour may be substituted for a gluten-free option.
NUTRITIONAL INFORMATION (1⁄4 C) 29 Calories, 0.3g Fat, 4.7g Carbohydrates, 1.2g Fiber, 1.2g Sugars, 2.6g Protein
Makes 1 cup | This is a great everyday gravy, meaning it goes with just about anything and can turn a meal from boring to superb. I love it with mashed potatoes, but it’s also great on greens, rice, and couscous.
1 c water
2 tbsp low-sodium soy sauce
2 tbsp nutritional yeast, divided
1⁄4 tsp onion powder (granulated)
1⁄4 tsp garlic powder (granulated)
1⁄4 tsp ground ginger
8 oz white or brown mushrooms, sliced
Italian seasoning
1⁄2 c nondairy milk
2 tbsp cornstarch
dash of ground nutmeg (optional)
black pepper, to taste
pinch of salt (optional)
In a skillet, whisk water with low-sodium soy sauce, 1 tablespoon of nutritional yeast, onion powder, garlic powder, and ground ginger.
Bring to a boil and add mushrooms, sprinkling them generously with Italian seasoning (a good 10 shakes).
Continue to sauté over medium-high heat until the mushrooms are brown and soft, about 3 minutes. Meanwhile whisk nondairy milk with cornstarch and remaining 1 tablespoon of nutritional yeast. Add a very light dash of nutmeg, if desired.
Pour over mushrooms, stirring to combine. Reduce heat to low and continue to cook until thick and gravylike, about 5 minutes.
Add black pepper to taste (I like it really peppery) and a few more shakes of Italian seasoning unless you were very generous before. Taste again, adding a pinch of salt if necessary.
Set aside for a few minutes before serving to let the flavors merge.
CHEF’S NOTE: For a smoky-flavored gravy, substitute smoked paprika for the nutmeg, and add more to taste.
NUTRITIONAL INFORMATION (1⁄4 C) 60 Calories, 1.4g Fat, 8.9g Carbohydrates, 1.4g Fiber, 1.2g Sugars, 5.6g Protein
Serves 2, makes 1⁄2 cup | Pictured on previous page and here | I love this miso gravy over cooked greens like kale, collards, turnip greens, or chard, but it’s also wonderful over mashed potatoes. For a complete meal, serve with a side of roasted or plain chickpeas.
2⁄3 cup water
11⁄2 tsp yellow miso
1⁄2 tsp low-sodium soy sauce
2 tbsp nutritional yeast
11⁄2 tsp cornstarch
hot sauce, to taste
1 to 2 dashes black pepper
In a small saucepan, whisk all ingredients together, adding a few drops of hot sauce and a dash or two of black pepper.
Taste, adding 1⁄4 to 1⁄2 teaspoon more miso if you want a stronger miso flavor. You can also add more hot sauce if desired.
Turn heat to medium and once it looks like it’s about to boil, reduce heat to medium-low, stirring until it thickens slightly. It should be thicker than water or broth, but not as thick as most gravies.
Drench cooked greens or ladle over mashed potatoes.
CHEF’S NOTE: Any light-colored or mellow miso (such as white or red) may be substituted.
NUTRITIONAL INFORMATION (1⁄4 C) 47 Calories, 0.8g Fat, 6.4g Carbohydrates, 2.8g Fiber, 0g Sugars, 5.2g Protein
Makes 1 cup | Pictured here | I love all the cheese sauces in my first cookbook, The Happy Herbivore Cookbook, but wanted to make an easy, “universal” cheese for everyday cooking. Pour it on pasta, nachos, broccoli, or anything that goes well with a cheddary cheese!
1 c nondairy milk
1⁄3 c nutritional yeast
1⁄4 c tomato sauce
2 tbsp cornstarch
1⁄2 tsp onion powder (granulated)
1⁄2 tsp garlic powder (granulated)
1⁄4 tsp ground cumin
Whisk all ingredients together in a saucepan and heat over medium-high until thick, stirring constantly.
Taco Sauce
Serves 5 | Pictured here | This is my “secret sauce” for tacos and burritos. It really adds a little something extra and it’s effortless to make.
1⁄4 c tomato sauce
1⁄3 c water
1 tsp chili powder
1⁄2 tsp cumin
1⁄2 tsp oregano
salt and pepper, to taste
hot sauce, to taste
1 tsp ketchup (optional)
Whisk ingredients from tomato sauce through oregano together in a small saucepan and cook over low heat for 5 minutes.
Taste, adding salt, black pepper, and hot sauce as desired.
If the sauce is too acidic, add a little ketchup.
SIMPLE CHEESE SAUCE (1⁄4 C) 90 Calories, 0.9g Fat, 14.2g Carbohydrates, 3.7g Fiber, 4g Sugars, 8.5g Protein
SIMPLE CHEESE SAUCE (1 TBSP) 4 Calories, 0.1g Fat, 0.7g Carbohydrates, 0g Sugars, 0g Fiber, 0.2g Protein
