First, spray a pan with oil and add ¾ cup of diced veggie meat and a sprinkle of black pepper and fry until golden brown at medium heat.
Once the veggie meat is golden brown push it over to one side of the pan and tilt the pan while pouring in 1 ½ tablespoons of vegetable oil. The oil will heat almost immediately, and then you whisk in the 2 ½ tablespoons of flour and continue to whisk while it bubbles until it begins to thicken and turn golden brown.
Once the flour is golden brown keep pan tilted slightly and whisk in about 1/2 of the milk you have measured out for the recipe. Continually whisk the milk into the flour while the whole gravy begins to thicken. This part is the most tricky and takes some skill and practice. Immediately finish pouring the rest of the milk into the gravy and lay the pan flat down to incorporate the veggie meat.
Continue to stir the whole mixture very well, incorporating all the browned flour and milk into a uniform gravy. Now add the 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 Teaspoon Season All, and ¼ teaspoon McKay’s Chicken Seasoning.
Turn the heat up to med-high for a minute or two, then when it is really bubbling turn it back down to low. Continually stirring the whole time. This process can be done again to thicken the gravy a bit more. If even more thickening is needed stir a little corn starch in a small bowl of cold water and mix. Then add that slowly to the gravy while stirring.
Continue to cook at medium low until thickened to your satisfaction. Serve immediately while still hot.
If you like onions, mushrooms, or other veggies you could easily fry them up before adding the veggie meat and seasoning. However real traditional gravy – like my husband likes – will only have the “meat,” no vegetables.
I like to add a little bit of cayenne pepper at the end to give it a kick!