Guest guest Posted June 21, 2008 Report Share Posted June 21, 2008 Anyone got any suggestions please for a substitute for my tub of gravy granules? I need something fat free to go on the Sunday dinner and all the gravy recipes I've found so far have oil in or miso, which I can't get hold of. Thanks for any help. Shell. -- I am using the free version of SPAMfighter for private users. It has removed 2090 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 On 6/21/08, Shell <shell wrote: > Anyone got any suggestions please for a substitute for my tub of gravy > granules? I need something fat free to go on the Sunday dinner and > all the gravy recipes I've found so far have oil in or miso, which I can't > get hold of. Hi, Shell! I don't know what you'll be using the gravy for, but my all-time favorite at the moment is the chickpea gravy from Vegan with a Vengeance. It is very hearty, savory and filling. I also have a Country Gravy recipe (can't remember where it came from) that I really love - it came with a mashed millet recipe I don't so much love, but the gravy is excellent. It is also savory but not as heavy and hearty as the chickpea gravy. Both use nutritional yeast. You could probably leave it out if it's not available where you are, but if you can get it, use it - it really makes a big flavor difference. Unfortunately, both use flour (I'm trying to get away from eating flour) but I don't know many gravy recipes that don't use flour or cornstarch, so there you are. Here are the two recipes for you (both edited from the originals which used a small amount of saute oil): Punk Rock Chickpea Gravy Ingredients: 1/4 cup all-purpose flour approximately 2 1/2 cups water 1 medium onion, quartered and sliced thin 2 teaspoons mustard seeds (or 1/2 teaspoon mustard powder) 3 cloves of garlic, minced 2 cups cooked chickpeas (or one can) 2 pinches cumin 2 pinches paprika 1 pinch rosemary 1 pinch thyme 1 pinch oregano 1 pinch ground coriander 3 tablespoons soy sauce juice of one lemon (app. 2 tablespoons) 1/4 cup nutritional yeast (as I cook this recipe, a pinch = 1/4 teaspoon) Directions: Mix flour with 2 cups water until mostly dissolved. Saute onion and mustard seeds until onions are brown. Add chickpeas and use a potato masher to squish them. They don't need to be entirely squished, just mostly. Add all the spices. Scrape the bottom of the pan, lower the heat, and add the flour and water mixture. Stir until gravy forms. Add the nutritional yeast. Add more water if needed. Makes about 3 cups Country Gravy Ingredients: 1 medium onion, sliced thin 1 tablespoon garlic, minced 2 vegetarian bouillon cubes 1/4 cup flour 1/4 cup nutritional yeast 1.5 to 2 cups water black pepper, to taste Directions: Saute onions, garlic, and bouillon cubes in a little of the water until soft. Add the rest of the ingredients, alternating small amounts of flour and water to avoid lumps. Stir constantly until it bubbles and is an even consistency. Serve immediately. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 I have one with neither that I found on cooksillustrated.com. I am very fond of it. I am sure that people will have suggestions for eliminating the buttery sticks, but since I make it infrequently I just go for it. Cooks Illustrated All-Purpose [vegan] Gravy Ingredients: 1 small each: carrot, celery rib, & onion - roughly cut 3Tbs buttery stick 1/4 C flour 4 C broth (you can mix veggie & mushroom) 1 bay leaf 1/4 tsp thyme 5 whole peppercorns salt/pepper to taste Directions: 1. process the vegetables five 1-minute pulses or finely chop 2. sauté vegetables in buttery stick until well browned - about 7 minutes 3. reduce the heat, wisk the flour into vegetables, and cook stirring constantly for 5 minutes 4. wisk the broth gradually into the vegetable roux and bring to boil 5. reduce heat and add bay, thyme, & peppercorns, stirring occasionally until thickened and reduced to about 3 cups 6. strain (if you wish, I never do) and adjust seasonings - " Shell " <shell Saturday, June 21, 2008 3:20 PM sunday Dinner gravy. > Anyone got any suggestions please for a substitute for my tub of gravy > granules? I need > something fat free to go on the Sunday dinner and all the gravy recipes > I've found so far > have oil in or miso, which I can't get hold of. > Thanks for any help. > Shell. > > > -- > I am using the free version of SPAMfighter for private users. > It has removed 2090 spam emails to date. > Paying users do not have this message in their emails. > Get the free SPAMfighter here: http://www.spamfighter.com/len > > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . > Links > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 What's a 'tub of gravy granules'? - Janet Coe Hammond Saturday, June 21, 2008 8:57 PM Re: sunday Dinner gravy. I have one with neither that I found on cooksillustrated.com. I am very fond of it. I am sure that people will have suggestions for eliminating the buttery sticks, but since I make it infrequently I just go for it.Cooks Illustrated All-Purpose [vegan] GravyIngredients:1 small each: carrot, celery rib, & onion - roughly cut3Tbs buttery stick1/4 C flour4 C broth (you can mix veggie & mushroom)1 bay leaf1/4 tsp thyme5 whole peppercornssalt/pepper to tasteDirections:1. process the vegetables five 1-minute pulses or finely chop2. sauté vegetables in buttery stick until well browned - about 7 minutes3. reduce the heat, wisk the flour into vegetables, and cook stirring constantly for 5 minutes4. wisk the broth gradually into the vegetable roux and bring to boil5. reduce heat and add bay, thyme, & peppercorns, stirring occasionally until thickened and reduced to about 3 cups6. strain (if you wish, I never do) and adjust seasonings- "Shell" <shellSaturday, June 21, 2008 3:20 PM sunday Dinner gravy.> Anyone got any suggestions please for a substitute for my tub of gravy > granules? I need> something fat free to go on the Sunday dinner and all the gravy recipes > I've found so far> have oil in or miso, which I can't get hold of.> Thanks for any help.> Shell.>>> -- > I am using the free version of SPAMfighter for private users.> It has removed 2090 spam emails to date.> Paying users do not have this message in their emails.> Get the free SPAMfighter here: http://www.spamfighter.com/len>>>> --->> Check out our recipe files at http://www.fatfreevegan.com > Links>>>> ---Check out our recipe files at http://www.fatfreevegan.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 On 6/21/08, Janet Coe Hammond <janetcoe wrote: > I am sure that people will have suggestions for eliminating the > buttery sticks, but since I make it infrequently I just go for it. What are buttery sticks? Is that like Earth Balance margarine? Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2008 Report Share Posted June 22, 2008 Bingo, Sparrow! 'Buttery Sticks' is the New Balance product that resembles a stick of butter. - Sparrow R Jones Saturday, June 21, 2008 7:47 PM Re: sunday Dinner gravy. On 6/21/08, Janet Coe Hammond <janetcoe (AT) cox (DOT) net> wrote:> I am sure that people will have suggestions for eliminating the> buttery sticks, but since I make it infrequently I just go for it.What are buttery sticks? Is that like Earth Balance margarine?Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 " Buttery Sticks " are high fat!! On Sat, Jun 21, 2008 at 8:02 PM, Janet Coe Hammond <janetcoe wrote: Bingo, Sparrow! 'Buttery Sticks' is the New Balance product that resembles a stick of butter. - Sparrow R Jones Saturday, June 21, 2008 7:47 PM Re: sunday Dinner gravy. On 6/21/08, Janet Coe Hammond <janetcoe wrote:> I am sure that people will have suggestions for eliminating the> buttery sticks, but since I make it infrequently I just go for it.What are buttery sticks? Is that like Earth Balance margarine?Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 On 6/22/08, Smith Family <Forgesasmi wrote: > > " Buttery Sticks " are high fat!! Yeah, Janet had mentioned that when she posted the recipe and said maybe someone could think of a way to fix it. But I can't think of a good replacement for them in a gravy recipe. Can you? Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 Sparrow R Jones wrote: > On 6/22/08, Smith Family <Forgesasmi wrote: > > " Buttery Sticks " are high fat!! > > Yeah, Janet had mentioned that when she posted the recipe and said > maybe someone could think of a way to fix it. But I can't think of a > good replacement for them in a gravy recipe. Can you? Without exception, the vegan gravy recipes I've tried have been just fine when I just eliminated the fat and didn't substitute anything (with the exception of water for sauteeing). The Punk Rock Chickpea Gravy is a good example; there's only a teaspoon or something of oil in it, but it does just fine without it. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 A very easy "gravy" with no added oil is one I use for Eggles Foo Young (which you can bake or fry-I actually like the baked one just a little better). It has just four ingredients- (Tamari) Soy Sauce, water, corn starch, and mushrooms. I posted the Eggless Foo Young recipe too so you can try this gravy on somethinng I know it tastes good on :)Mushroom SauceIn a saucepan, add:1 tsp water1 c fresh mushrooms, diced smallSauté until mushrooms are soft Add:2 c cold water4 TBSP Tamari soy sauce2 TBSP cornstarchCook over medium heat, stirring until thickened.Eggless Foo YoungIn a skillet or wok, sauté (water or broth will do if you don't want to use oil) over low heat for about 5 minutes:1/2-1 c fresh mushrooms, sliced1/2-1 c green onions, chopped1 can water chestnuts, slicedWhen vegetables are crisp-tender, mix in: 2 c fresh bean sproutsRemove from heat & set aside. Blend until smooth & creamy:1-12 oz. Package extra firm Silken (Japanese) tofu1 package extra firm Regular (Chinese) tofu4 TBSP Tamari soy saucePour this into a bowl and mix in:Remaining 1 package of extra firm Regular tofu, crumbled 3/4 c unbleached flour3 TBSP nutritional yeast 2 tsp baking powderMix vegetables and tofu mixture together well. Spoon out onto a baking sheet lined with parchment paper (or just an oiled baking sheet), making them about 5” in diameter and approx. 1/2” thick. Leave about 1” space between each patty. Bake for about 30 minutes, flip over and bake for an additional 15 minutes. Alternatively, they may be fried in a skillet using a little bit of oil (medium heat)-though I'm sure most people on this list will opt for baking Serve hot over rice or noodles with Mushroom Sauce. Serene <serene-lists wrote: Sparrow R Jones wrote: > On 6/22/08, Smith Family <Forgesasmi > wrote: > > "Buttery Sticks" are high fat!! > > Yeah, Janet had mentioned that when she posted the recipe and said > maybe someone could think of a way to fix it. But I can't think of a > good replacement for them in a gravy recipe. Can you? Without exception, the vegan gravy recipes I've tried have been just fine when I just eliminated the fat and didn't substitute anything (with the exception of water for sauteeing). The Punk Rock Chickpea Gravy is a good example; there's only a teaspoon or something of oil in it, but it does just fine without it. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 On 6/22/08, Jenn <batmanusdmychina wrote: > > A very easy " gravy " with no added oil is one I use for Eggles Foo Young I want to try the Eggless Foo Yung recipe; it looks really good. Can you clear up for me: does it use one package of Chinese tofu, divided in half or two entire packages of Chinese tofu? Thanks! Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 Two packages of tofu-one silken Japanese style (the kind in the box over by the soy sauce and canned chinese veggies), and the other is Chinese style (in a tub with water, usually in the refrigerated section)Put all of the silken tofu in the blender with half of the chinese style tofu. The other half of the chinese style tofu is just sort of crumbled in, to give extra texture.Sparrow R Jones <sparrowrose wrote: On 6/22/08, Jenn <batmanusdmychina > wrote: > > A very easy "gravy" with no added oil is one I use for Eggles Foo Young I want to try the Eggless Foo Yung recipe; it looks really good. Can you clear up for me: does it use one package of Chinese tofu, divided in half or two entire packages of Chinese tofu? Thanks! Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 On 6/22/08, Jenn <batmanusdmychina wrote: > > Put all of the silken tofu in the blender with half of the chinese > style tofu. The other half of the chinese style tofu is just sort > of crumbled in, to give extra texture. Thanks! Sparrow Quote Link to comment Share on other sites More sharing options...
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