VT Thanksgiving Cookbook--gravies

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Brown Gravy

Chunky Tomato Gravy

Mushroom Gravy

 

* Exported from MasterCook *

 

Brown Gravy

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 153

Serving Size : 5 Preparation Time :0:00

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 tablespoons soy margarine or butter

1/4 cup all-purpose flour

1 1/2 cups vegetable broth

2 tablespoons soy sauce

1/4 teaspoon freshly ground black pepper

1/4 cup fresh parsley -- chopped

 

Makes 5 servings.

 

Try this gravy with Bulgur-Almond Stuffing or Sweet Potato Stuffing.

 

Melt margarine in small saucepan over medium-low heat. Add flour and whisk

together about 30 seconds; then add broth slowly while whisking. Cook over

medium heat for 2 minutes. Add soy sauce and pepper. Cook until gravy

achieves desired thickness. Pour into a gravy boat or bowl and stir in

parsley. Serve warm.

 

Per serving: 49 Calories; 2g Protein; 2g Fat; 6g Carbohydrate; 5mg

Cholesterol; 732mg Sodium; 0g fiber.

 

 

 

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* Exported from MasterCook *

 

Chunky Tomato Gravy

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 151

Serving Size : 4 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons soy margarine or butter

1 onion -- minced

1 garlic clove -- minced

1/2 pound plum tomatoes -- (about 3)

peeled and seeded and chopped

2 teaspoons arrowroot powder or cornstarch

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup water

1/4 cup fresh parsley -- chopped

 

Makes 4 servings.

 

This pretty, bright-red gravy goes well with any stuffing. It may not be

traditional, but who's to quibble?

 

Melt margarine in a medium saucepan; add onion and garlic, and saute over

medium-high heat about 1 minute. Add tomatoes and cook another 2 minutes.

Stir in arrowroot or cornstarch, salt, pepper and water. Cook, stirring,

until thickened, about 4 to 5 minutes. Stir in parsley. Transfer to a

serving dish and serve hot.

 

Per serving: 55 Calories; 1g Protein; 2g Fat; 8g Carbohydrate; 5mg

Cholesterol; 175mg Sodium; 2g fiber.

 

 

 

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* Exported from MasterCook *

 

Mushroom Gravy

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 152

Serving Size : 5 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 1/2 tablespoons soy margarine or butter

1/2 pound white mushrooms -- (about 2 1/2 cups)

sliced 1/4-inch thick

3 tablespoons all-purpose flour

2 cups vegetable broth

1/4 teaspoon dried thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Makes 5 servings.

 

This delicious, rich-tasting gravy has a velvety texture. It is

particularly good with Wild Rice and Apricot Stuffing.

 

Melt 1 tablespoon margarine in a medium skillet over medium heat. Add

mushrooms and cook, stirring often, 3 minutes. Remove mushrooms with a

slotted spoon and set aside.

 

Add remaining 1 1/2 tablespoons margarine and flour to skillet; whisk until

smooth and cook 30 seconds. Add broth slowly while continuing to whisk.

Cook 1 minute, then stir in reserved mushrooms, thyme, salt and pepper.

Cook, stirring, about 2 minutes. Transfer mixture to a gravy boat or

serving bowl. Serve warm.

 

Per serving: 50 Calories; 2g Protein; 3g Fat; 6g Carbohydrate; 5mg

Cholesterol; 538mg Sodium; 1g fiber.

 

 

 

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