RECIPE veggie gravy

[Guest guest]

I use a base recipe for all of my gravies and " cheese " -style sauces. Here's

more or less what I do to make a darker, richer gravy suitable for mashed

potatoes or rice or tofu roast...

 

VEGGIE GRAVY

 

1 tbsp olive oil

1/2 cup flour (I use organic unbleached but use whatever you have on hand)

1/2 cup nutritional yeast flakes

3 cups vegetable broth

2 tsp yeast extract (Vegemite, Marmite)

Seasonings as desired

 

Warm the olive oil in a medium saucepan over medium heat. Add the flour and

nutritional yeast and mix to a roux. While whisking, slowly add the broth.

Add the yeast extract and continue to whisk. Bring gravy to a simmer, season

as desired.

 

Feel free to add sliced mushrooms, onion powder, garlic powder, Spike seasoning,

or whatever sounds delicious to you.

 

-e.

[Guest guest]

This sounds wonderful. I'm going to have to get some nutritional yeast,

wish they carried some of these foods in the regular grocery store!

 

Cyndi

>^. .^<

 

 

On Mon, 13 Sep 2004 14:35:26 -0400 eric <ericn613 writes:

I use a base recipe for all of my gravies and " cheese " -style sauces.

Here's

more or less what I do to make a darker, richer gravy suitable for mashed

potatoes or rice or tofu roast...

 

VEGGIE GRAVY

 

1 tbsp olive oil

1/2 cup flour (I use organic unbleached but use whatever you have on

hand)

1/2 cup nutritional yeast flakes

3 cups vegetable broth

2 tsp yeast extract (Vegemite, Marmite)

Seasonings as desired

 

Warm the olive oil in a medium saucepan over medium heat. Add the flour

and

nutritional yeast and mix to a roux. While whisking, slowly add the

broth.

Add the yeast extract and continue to whisk. Bring gravy to a simmer,

season

as desired.

 

Feel free to add sliced mushrooms, onion powder, garlic powder, Spike

seasoning,

or whatever sounds delicious to you.

 

-e.

 

 

 

 

[Guest guest]

> I use a base recipe for all of my gravies and " cheese " -style sauces.

 

Thus speaks an experienced cook! ;=) It's true, once you have the method,

you can adapt it to almost anything. Trick is to know and perfect the method

and the base recipe and *then* to understand what you can do to change it to

enhance the food that you are serving rather than make what my grandmother

used to refer to as 'a dog's dinner' out of it!

I've put this in the files under that strange heading that seems to grow and

grow and grow and then split off from itself and . . .

 

Thanks very much ;=)

 

Best,

 

Pat ;=)