red wine gravy? was: Tofurky ~ ddog2771

[Guest guest]

I forgot to ask yesterday, but have you ever

shared your recipe for the red wine gravy?

It sounds wonderful.

 

~ PT ~

 

No animal ever invented anything as bad

as drunkenness - or so good as drink.

~ G. K. Chesterton

~~~~~~~~~~~~~~~~~~~>

, " ddog2771 " <brighter wrote:

>

> How strange.

> The gravy is the thing I like the least, but I love the Tofurky roast and the

deli slices.

> Not that there's anything actually wrong with the gravy, but it seems

expensive to me

for

> what little you get in that tub.

> I've always substituted a red wine gravy since I can make SO much and pour it

over the

> Tofurky,

> veggies, rice and whatever else there might be around.

[Guest guest]

I don't have the recipe handy, but it's pretty close to this one from VegWeb.

I like to make a LOT at a time, hoping there'll be leftovers the next day.

I'd probably be perfectly happy with just carrots and potatoes in this gravy for

Thanksgiving.

 

Vegan Gravy

 

Ingredients (use vegan versions):

 

8 tablespoons vegetable oil

3-6 cloves of garlic, squashed and minced

3 slices of yellow onion, chopped

8 tablespoons all-purpose flour

2 tablespoons nutritional yeast

4 tablespoons Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce

2 1/2 cups water or vegetable broth (to start)

1/2 teaspoon ground sage (dry)

salt and freshly ground black pepper to taste

1/4 cup red wine or red wine vinegar

2 tablespoons balsamic vinegar

6 sliced mushrooms (optional)

 

Directions:

 

In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and

onion

and cook until slightly tender and translucent.

 

Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not

to let it

burn. GRADUALLY add the water, stirring constantly. With frequent stirring,

bring the

gravy to a boil and allow it to thicken. Add sage, pepper, mushrooms, red wine

(or red

wine vinegar) and balsamic vinegar.

 

If the gravy is too thin (unlikely) add a small amount of cornstarch which has

been

dissolved in some cold water. (Dissolving the cornstarch in water first will

prevent lumps.)

 

You can add more water to the gravy if you want a lighter gravy for certain

dishes. The

flavor is very strong and can easily handle the extra liquid. Its even better if

you let it sit in

the fridge overnight and gently reheat it. This is great over a lentil loaf,

bisquits,

potatoes--just about anything you would want to smother with a rich gravy!

Enjoy!

 

Serves: Approx 4 cups

 

Preparation time: 15-20 minutes , " ~ PT

~ "

<patchouli_troll wrote:

>

> I forgot to ask yesterday, but have you ever

> shared your recipe for the red wine gravy?

> It sounds wonderful.

>

> ~ PT ~

>

> No animal ever invented anything as bad

> as drunkenness - or so good as drink.

> ~ G. K. Chesterton

> ~~~~~~~~~~~~~~~~~~~>

> , " ddog2771 " <brighter@> wrote:

> >

> > How strange.

> > The gravy is the thing I like the least, but I love the Tofurky roast and

the deli slices.

> > Not that there's anything actually wrong with the gravy,