ISO Veggie Country Gravy Recipe

[Guest guest]

Hi, all! I'm looking for a good veggie country gravy recipe. We're

ovo-lacto, so if it had a milk base it would be fine. I'm looking to

use it for mashed potatoes and biscuits & gravy, mainly. I've been

expirimenting with making my own, but think I could use a little

help...

 

Thanks so much!

Chris

[Guest guest]

Vegan Gravy

 

Ingredients:

 

* 8 Tbls vegetable oil

* 3-6 cloves of garlic, squashed and minced

* 3 slices of yellow onion, chopped

* 8 Tbls all-purpose flour

* 2 Tbls nutritional yeast

* 4 Tbls low sodium soy sauce or tamari

* 2 1/2 cups water (to start)

* 1/2 tsp ground sage (dry)

* Salt and freshly ground black pepper to taste

* 1/4 cup red wine (optional--but a huge help. I like cabernet

sauvignon) and 2 Tbls

* 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. 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 pepper,

mushrooms, wine and balsamic vinegar. If you don't want to add wine, you

might try a bit more balsamic vinegar or a red wine vinegar in its place.

 

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.

It's even better if you let it sit in the fridge overnight and gently

reheat it.

Serves: Approx 4 cups

 

Preparation time: 15-20 minutes

 

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