gravy (Gravy recipe)

[Guest guest]

You may want to try this recipe, which I found somewhere on the

Internet redcently. It's a vegan gravy recipe which has mushrooms

as " optional. " A friend of mine made a similar recipe recently and

it was yummy. I use Nama Shoyu unpasteurized, organic soy sauce. You

could experiment lots with a vegan gravy and instead of the one

below, use water or vegetable broth with nutritional yeast, soy

sauce, etc.

 

Peace...

 

Charlie

 

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Vegan Gravy

 

Use this recipe for bisquits-'n'-gravy or for any other dish that

calls for a gravy -- Thanksgiving stuffing, poutine,

Salisbury " Steak " made with veggie burgers, etc. It can also be used

as a supplement or even substitute for meat gravies. Please note

that this gravy, however, is not a low-fat food -- each serving has

about 2/3 tablespoon of oil.

 

Ingredients:

- 1/2 cup vegetable oil

- 3-6 cloves of garlic, squashed and minced very well

- 2-3 slices of yellow onion, chopped

- 1/2 cup all-purpose white flour

- 4 teaspoons nutritional yeast

- 4 tablespoons low- or reduced-sodium soy sauce

- 2 cups water

- 1/2 teaspoon sage

- 1/4 teaspoon ground black pepper

- 1/2 teaspoon salt

- 5 or 6 white mushrooms, sliced (optional)

- extra flour or cornstarch (optional)

 

Method:

- Measure the vegetable 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 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. (Grandma

always told me to cook gravy for a full five minutes at a boil to

make sure you kill the bugs in the flour, but I don't always

bother.)

- Add pepper.

- Stir in the sliced mushrooms, if desired. Add salt, 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. Use a wire whisk to eliminate lumps.

Serve piping hot.

 

Notes:

This gravy takes about ten minutes to prepare.

 

Flavor tip for the gravy: take a package of dried shiitake mushrooms

and reconstitute them with about a cup and a half of very hot, but

not boiling, water. Let it sit for 20 minutes, then strain -- use

that mushroom juice plus enough water to make 2 cups of liquid for

the recipe.

This gravy refrigerates well. Freezing is not recommended; unused,

undesired quantities should be discarded rather than frozen (the

ingredients are inexpensive). The cooled gravy re-heats well in the

microwave or on the stove.

As shown, recipe makes roughly a quart. Recipe can be halved.

 

 

, " melissa_hopp "

<hoppmel@c...> wrote:

>

> Thanks for the gravy recipe. Unfortunately, I am a veggie who

> doesn't like mushrooms...most gravy recipes use them and aren't

> right with out them. I can't wait to try this one!!

>

> Question...TSP, same as TVP? Same as morningstar crumbles, et al??

>

>