Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 I'll take this to THanksgiving dinner for myself and one other veg. who knows, maybe some of the non-vegs will try it too. Chico , " strayfeather1 " <otherbox2001 wrote: > > Hi Melissa, > If it's mine you're looking for it's in Sauces, Marinades & Condiments: > > http://f1.grp.fs.com/v1/4H1NRf9xoMWAaB- t4L5wSixCwCnKcnRvLMW7MYcJ30jDCxnaOe6bOAzg4HpUdVpB6IHmJqKK2FpaeDigs6tIO g/%2ARecipes/Sauces%2C%20Marinades%20%26%20Condiments/Vegan%2A%20Gravy > > But here it is in case I didn't paste the link right. Hope you like > it. You're way ahead of me on trial runs lol! > > Peace, > Diane > > Vegan Gravy* > > 1/2 cup vegetable oil or mild olive oil (taste) > 3-6 cloves of garlic, squashed and minced very well > 2-3 slices of yellow onion, chopped fine > 1/2 cup all-purpose white flour > 4 teaspoons nutritional yeast > 1-2 tablespoons low- or reduced-sodium soy sauce (to taste) > 1-2 teaspoons Kitchen Bouquet for coloring, if desired > 2 cups broth or shiitake water > 1/2 teaspoon sage > 1/4 teaspoon ground black pepper > 5 or 6 white mushrooms, sliced (optional) > extra flour or cornstarch (if needed) > > Method: > Measure the oil into a small saucepan. Cook the garlic and onion in > it for about two minutes on medium or medium-low heat, until the > onion is a bit tender and translucent. Add the flour, yeast, and soy > sauce to make a paste. Add the water/broth gradually, stirring > constantly. Bring the gravy to a boil on medium to medium-high heat, > stirring constantly -- the gravy has to boil for it to thicken. Add > pepper. Stir in the sliced mushrooms, if desired. Add Kitchen > Bouquet, if desired. If the gravy is too thin for your taste, add > one or two tablespoons of flour or small amounts of cornstarch to > thicken it and add home-made-looking lumps. > > > Notes: > > Lately I've just been using 1/4 c oil & flour and it turns out just a > little thinner. I use Telma broth cubes which contain potato starch, > so that may be a factor. > > This gravy takes about ten minutes to prepare. > > It is very flexible, reduce or add more spices or mushrooms to your > taste. > > This gravy refrigerates well. Freezing is not recommended. The > cooled gravy re-heats well in the microwave or on the stove. > > As shown, recipe makes a generous pint. Recipe can be halved. > > * Not made with real vegans. > > , " Melissa " <mapalicka@> wrote: > > > > I know someone posted a vegan gravy recipe a while ago...can't find > it. What file would it be > > under? or does anyone have a great veg gravy recipe to go with > mashed potatoes? doing > > Thanksgiving recipe trial runs this week! > > thanks, > > melissa > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 I hope you like it Chico My G'pa likes it better than the t*rkey gravy hehehe. Peace, Diane , " chico_trucker " <chico_trucker wrote: > > I'll take this to THanksgiving dinner for myself and one other veg. > who knows, maybe some of the non-vegs will try it too. > > Chico > > Quote Link to comment Share on other sites More sharing options...
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