Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 Since we are sort-of new to vegetarian / vegan cooking, I am still learning how to cook this way. My hubby wants sausage gravy with biscuits for supper. So, I've got some " not-sausage " and have made biscuits. The question is: what do I use to sub for canned condensed milk? I don't mean the *sweetened* condensed type, like Eagle/Borden brand, but the kind like Carnation. It needs to be just a bit thicker than milk is usually. Could I use plain (unsweetened) soymilk and thicken the gravy with more flour than usual, cooking a bit longer to thicken? Has anybody tried this? Any ideas are greatly appreciated. Thanks, RitaJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 cornstarch is good thickener too, and does not impart the flour-y flavor. It takes less also. I don't know what to sub for the milk. We still use it. Kari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 I use plain soy milk in my gravy. Sue ---- ritaj540 05/02/07 15:27:52 substitution question Since we are sort-of new to vegetarian / vegan cooking, I am still learning how to cook this way. My hubby wants sausage gravy with biscuits for supper. So, I've got some " not-sausage " and have made biscuits. The question is: what do I use to sub for canned condensed milk? I don't mean the *sweetened* condensed type, like Eagle/Borden brand, but the kind like Carnation. It needs to be just a bit thicker than milk is usually. Could I use plain (unsweetened) soymilk and thicken the gravy with more flour than usual, cooking a bit longer to thicken? Has anybody tried this? Any ideas are greatly appreciated. Thanks, RitaJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 Yes you can use unsweetened and unflavored soymilk. It works great. Just used the same amount of flour. Hope you have a tasty dinner. Judy - ritaj540 Wednesday, May 02, 2007 2:22 PM [sPAM] substitution question Since we are sort-of new to vegetarian / vegan cooking, I am still learning how to cook this way. My hubby wants sausage gravy with biscuits for supper. So, I've got some " not-sausage " and have made biscuits. The question is: what do I use to sub for canned condensed milk? I don't mean the *sweetened* condensed type, like Eagle/Borden brand, but the kind like Carnation. It needs to be just a bit thicker than milk is usually. Could I use plain (unsweetened) soymilk and thicken the gravy with more flour than usual, cooking a bit longer to thicken? Has anybody tried this? Any ideas are greatly appreciated. Thanks, RitaJ Quote Link to comment Share on other sites More sharing options...
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