Vegetarian Gravy (vegan)

[Guest guest]

And here's the gravy to go with the Cashew Nut Roast.

 

Lisa T. Bennett, owner/chef

The Organic Goddess Vegan Bakery and Catering, Atlanta GA

 

* Exported from MasterCook Mac *

 

Vegetarian Gravy

 

Recipe By : PETA's Animal Times, Holiday Issue, 1994

Serving Size : 8 Preparation Time :0:20

Categories : Accompaniment

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil or melted margarine

3 tablespoons flour

2 1/2 cups water or vegetable stock

3 tablespoons soy sauce

salt and pepper to tast

2 tablespoons corn starch -- if needed

dissolved in water

 

Heat the oil in a saucepan and add the flour. Stir over moderate heat for a few

minutes until the flour turns brown.

 

Pour in the water or stock and stir until slightly thickened.

 

Simmer for 10 minutes, then add the soy sauce and a little seasoning to taste,

if desired.

 

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Per serving (excluding unknown items): 14 Calories; less than one gram Fat (2%

calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 386mg Sodium

 

NOTES : I had to add the 2 tablespoons of cornstarch (dissoved in about 3 or 4

tablepoons of water) toward the end to thicken my gravy.

 

I used Rapunzel vegan boullion cubes in both the roast and gravy to make stock.

 

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