gravy, Christmas dinner

[Guest guest]

On Tuesday, December 7, 2004, at 11:47 AM, Ed Valentine wrote:

 

> As a vegan, I have meals that consist of Mashed

> potatoes (I use coconut milk instead of milk) and

> gravey, Beans and rice, steamed veggies with tahinni

> sauce. Sauces and gravy's are allowed and I encourage

> them as it makes for an easier transition to the vegan

> life style.

 

Ed, do you have a good vegan gravy recipe to share? Or does anyone else

have one?

 

Also, I'm planning to have extended family here for Christmas and I

think they'll be willing to eat a vegan Christmas dinner. Any ideas for

what to serve, especially for a " main course " ? I want something fancy

and not too weird (unlike my usual diet!).

 

Rachael VerNooy

[Guest guest]

For gravy I usually just make a simple mushroom gravy.

I chop up some mushrooms,saute them in olive oil

while seasoning them with Tamari Soy Sauce. Then I

add some corn starch to cold water (1 tbsp per cup of

water) bring it to a boil then add salt, pepper and

garlic granules to taste. If I want something meatier

I'll pick up some " Gimme Lean " vegan sausage crumble

it up and saute it with the mushrooms.

 

Sometimes I add a little coconut milk to the gravy to

give it a milky look & taste.

 

For Thanksgiving we had a mock ham (vegan) that I

bought at our local asian super market. You can make

yams, I sweeten them with brown rice syrup and cinimon

before I bake them.

 

http://www.vegeusa.com has a lot of vegetarian / vegan

mock meats you can order. You have to specify vegan

otherwise some of the products have dairy in them.

 

I think there is a good recipe for vegan chocolate

mouse for dessert in the archives of .

 

Ed Valentine

 

 

 

--- Rachael VerNooy <rachaelvernooy

wrote:

 

> On Tuesday, December 7, 2004, at 11:47 AM, Ed

> Valentine wrote:

>

> > As a vegan, I have meals that consist of Mashed

> > potatoes (I use coconut milk instead of milk) and

> > gravey, Beans and rice, steamed veggies with

> tahinni

> > sauce. Sauces and gravy's are allowed and I

> encourage

> > them as it makes for an easier transition to the

> vegan

> > life style.

>

> Ed, do you have a good vegan gravy recipe to share?

> Or does anyone else

> have one?

>

> Also, I'm planning to have extended family here for

> Christmas and I

> think they'll be willing to eat a vegan Christmas

> dinner. Any ideas for

> what to serve, especially for a " main course " ? I

> want something fancy

> and not too weird (unlike my usual diet!).

>

> Rachael VerNooy

>

>

 

 

 

 

 

 

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[Guest guest]

My grandpa likes this gravy better than the one made with the

drippings so I always bring him extra for holiday dinners It's

also good on biscuits for a weekend grub-out.

 

Vegan Gravy*

 

1/2 cup vegetable oil or mild olive oil (taste)

1-3 cloves of garlic, squashed and minced very well

2-3 slices of yellow onion, chopped very fine

1/2 cup all-purpose white flour

4 teaspoons nutritional yeast

1-2 tablespoons low- or reduced-sodium soy sauce or tamari (to taste)

1 tablespoon Kitchen Bouquet for coloring, if desired

2 cups broth or shiitake water

1/2 teaspoon sage

1/4 teaspoon ground black pepper or to taste

5 or 6 white mushrooms, sliced (optional)

extra flour or cornstarch (optional)

 

Method:

Measure the 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. Cook a little to remove the raw flour taste.

Add the water/broth 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. Add pepper. Stir in the sliced

mushrooms, if desired. Add Kitchen Bouquet, 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 homemade-looking

lumps. Use a wire whisk to eliminate lumps.

Serve piping hot.

 

Notes:

This gravy takes about ten minutes to prepare.

 

It is very flexible, reduce or add more spices or mushrooms to your

taste.

 

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.

 

* Not made with real vegans.

 

 

 

, Rachael VerNooy

<rachaelvernooy@a...> wrote:

> Ed, do you have a good vegan gravy recipe to share? Or does anyone

else

> have one?

>

> Also, I'm planning to have extended family here for Christmas and I

> think they'll be willing to eat a vegan Christmas dinner. Any ideas

for

> what to serve, especially for a " main course " ? I want something

fancy

> and not too weird (unlike my usual diet!).

>

> Rachael VerNooy

[Guest guest]

Thank you, Ed and strayfeather, for the gravy recipes. I will try them

both.

 

Rachael