Once you’ve been vegan for a good long-enough while you’ll feel fine about pouring straight oil on your food. Got to get those calories, or whatever.
Until then, try making this gravy for your seitan. Use the broth from the seitan in the previous recipe. You might try using soymilk instead, but I have not done that. It could be alright, at best.
2 Tablespoons olive oil
¼ cup whole wheat flour
2 Tablespoons nutritional yeast
pinch hot red pepper or black pepper
salt if needed
broth as needed
-make roux with flour and oil; add yeast and pepper, then whisk in stock and thicken to gravy