Guest guest Posted January 21, 2002 Report Share Posted January 21, 2002 * Exported from MasterCook * Yeast Gravy Recipe By : The (Almost) Not Fat Cookbook, by Grogan, page 42 Serving Size : 10 Preparation Time :0:00 Categories : *No Fat Cookbook Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup unbleached all-purpose flour OR whole wheat pastry flour 2 1/2 cups water 1/3 cup nutritional yeast flakes 2 tablespoons soy sauce 1/2 teaspoon salt Makes about 2 1/2 cups. There are many variations of this recipe, but this is my standard, fat-free take on it, and very popular it is! It's excellent on potatoes, rice, tofu, seitan, biscuits, and much, much more. Whisk flour in a heavy saucepan over high heat. When the flour smells toasty, remove from the heat and whisk in the remaining ingredients. Place over high heat again, and stir until it thickens and comes to a boil. Reduce the heat and cook for 2-5 minutes. This keeps well in the refrigerator for a week. It will thicken up when chilled, so you'll probably have to add a bit of water when reheating. For variety, try making this with Browned Flour (see separate recipe), substitute dry white or red wine or mushroom cooking or soaking liquid for half the water, or add fresh or dried chopped herbs, steam-fried mushrooms, steam-fried onions, crumbled Fat-Free " Sausage, " ground seitan, crushed fresh garlic, or 1/4 tsp. garlic granules. For a giblet-style gravy, add 1 cup chopped seitan or prepared textured vegetable protein chunks. Per 1/4 cup: Calories: 27, Protein: 2 gm., Carbohydrates: 4 gm., Fat: 0 gm. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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