Professional Veg Cooking -- Vegetable Gravy

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* Exported from MasterCook *

 

Vegetable Gravy

 

Recipe By :Professional Vegetarian Cooking, Ken Bergeron

Serving Size : 10 Preparation Time :0:00

Categories : ProfessionalVegetarianCooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup small dice onions

1/2 cup small dice carrots

1/4 cup small dice celery

1 cup chopped kale

1 teaspoon chopped garlic

2 tablespoons olive oil

1/4 cup all-purpose white flour

3 cups hot vegetable stock

2 tablespoons soy sauce

pinch salt

pinch pepper

 

Put the onions, carrots, celery, kale, and garlic in a saucepan and saute in

olive oil over medium high heat for 10 minutes. Reduce the heat to low, stir in

the flour, and saute for 3 minutes. Gradually stir or whisk in the hot

vegetable stock. Add the soy sauce, salt & pepper. Simmer for 15 minutes.

Season to taste. Puree the gravy for a smoother sauce.

 

S(ISBN):

" 0-471-29235-4 "

Copyright:

" 1999 "

 

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Per serving: 96 Calories (kcal); 4g Total Fat; (36% calories from fat); 3g

Protein; 13g Carbohydrate; 1mg Cholesterol; 702mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

Serving Ideas : Serve with mashed potatoes, stuffing acorn squash, Tofu Pecan

Cutlets (pg 327), or Seasoned Baked Tofu (pg 322).

 

NOTES : GRAVY FLAVOR CHART:

These items could be used to flavor the vegetable gravy:

 

anise or fennel seeds

bay leaf

parsley

tarragon

red miso paste

tomato paste or puree

tomato sauce

prepared mustard

maple

apple cider vinegar

rutabagas

mushrooms

instant roasted barley beverages

barley malt syrup

molasses for color

red wine

sherry wine

stock from adzuki beans

chocolate

 

Nutr. Assoc. : 2680 920022 2656 0 0 0 14 27237 0 0 0