veg gravy?

[Guest guest]

I know someone posted a vegan gravy recipe a while ago...can't find it. What

file would it be

under? or does anyone have a great veg gravy recipe to go with mashed potatoes?

doing

Thanksgiving recipe trial runs this week!

thanks,

melissa

[Guest guest]

Hi Melissa,

If it's mine you're looking for it's in Sauces, Marinades & Condiments:

 

http://f1.grp.fs.com/v1/4H1NRf9xoMWAaB-t4L5wSixCwCnKcnRvLMW7MYcJ30jDCxnaOe6\

bOAzg4HpUdVpB6IHmJqKK2FpaeDigs6tIOg/%2ARecipes/Sauces%2C%20Marinades%20%26%20Con\

diments/Vegan%2A%20Gravy

 

But here it is in case I didn't paste the link right. Hope you like

it. You're way ahead of me on trial runs lol!

 

Peace,

Diane

 

Vegan Gravy*

 

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

3-6 cloves of garlic, squashed and minced very well

2-3 slices of yellow onion, chopped fine

1/2 cup all-purpose white flour

4 teaspoons nutritional yeast

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

1-2 teaspoons Kitchen Bouquet for coloring, if desired

2 cups broth or shiitake water

1/2 teaspoon sage

1/4 teaspoon ground black pepper

5 or 6 white mushrooms, sliced (optional)

extra flour or cornstarch (if needed)

 

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. 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 home-made-looking lumps.

 

 

Notes:

 

Lately I've just been using 1/4 c oil & flour and it turns out just a

little thinner. I use Telma broth cubes which contain potato starch,

so that may be a factor.

 

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. The

cooled gravy re-heats well in the microwave or on the stove.

 

As shown, recipe makes a generous pint. Recipe can be halved.

 

* Not made with real vegans.

 

, " Melissa " <mapalicka wrote:

>

> I know someone posted a vegan gravy recipe a while ago...can't find

it. What file would it be

> under? or does anyone have a great veg gravy recipe to go with

mashed potatoes? doing

> Thanksgiving recipe trial runs this week!

> thanks,

> melissa

>

[Guest guest]

Boil 1 can vegetable broth. Put about 3/4 c. water and 3 tbsp. flour in a

tupperware container and shake it till it's mixed. Stir that into the boiling

broth and keep stirring it till it thickens. After it's done I add some chopped

up boiled egg. Good stuff.

 

 

 

 

Kadee Sedtal

 

" I hope that someday we will be able to put away our fears and prejudices and

just laugh at people. " -Jack Handey

 

 

 

 

 

 

 

Cheap Talk? Check out Messenger's low PC-to-Phone call rates.

 

 

[Guest guest]

I do this:

1 cup water, 1 cup whole milk, pinch celery salt, 2 tbsp butter, pinch

black pepper and salt, handful of flour. Whisk until smooth, add Knorr

Vegetarian Boullion cube before boiling. This is a white gravy. If I

want a brown gravy I add a capful of gravy master. It is a huge hit

withe family and great on potatoes.

 

That Hain stuff gave me bad gas so I made this up. =) Sometimes I take

the liquid out and put it in a cup, add more flour and whisk and add

back to the pot, if it doesn't thicken the first time. Tricia

 

, " Melissa " <mapalicka

wrote:

>

> I know someone posted a vegan gravy recipe a while ago...can't find

it. What file would it be

> under? or does anyone have a great veg gravy recipe to go with

mashed potatoes? doing

> Thanksgiving recipe trial runs this week!

> thanks,

> melissa

>