Mod Veg Kitchen: All-Purpose Savory Gravy

[Guest guest]

The Winter Dinner Menu doesn't include this gravy, but the Garlic

Mashed Potatoes recipe referred to it, so here it is.

 

* Exported from MasterCook Mac *

 

All-Purpose Savory Gravy

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p381

Serving Size : 1 Preparation Time :0:00

Categories : Sauces & Gravies

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons light sesame oil

- or extra virgin olive oil

3 tablespoons unbleached all-purpose wheat flour

- or spelt or rice flour

1 3/4 cups vegetable stock -- or water

2 tablespoons naturally brewed soy sauce

coarse sea salt

freshly milled black pepper

 

Yield: 2 cups.

 

This rich and satisfying sauce will enhance most whole-grain pilafs,

mashed potatoes, or steamed tempeh, tofu, or vegetables.

 

If you don't have time to make broth, you can use water instead. The

gravy will lack some of its complexity, but it will still serve

admirably.

 

In a medium saucepan over medium heat, warm the oil. Add the flour

and stir constantly with a wooden spoon until the flour absorbs the

oil, begins to brown, and releases a nutty fragrance, 5 to 8 minutes.

Regulate the heat so that the flour browns gently without scorching.

 

Slowly add the broth,whisking constantly to prevent lumps. Raise the

heat and bring the gravy to a boil. Reduce the heat to low and simmer

gently, uncovered, for 15 to 20 minutes, until the gravy thickens to

a desired consistency.

 

Add the soy sauce, season to taste with salt and pepper, and simmer

for another minute before serving. The gravy freezes well for several

months and will keep, tightly sealed, in the refrigerator for up to a

week.

 

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Per serving (excluding unknown items): 289 Calories; 7g Fat (21%

calories from fat); 11g Protein; 47g Carbohydrate; 4mg Cholesterol;

2892mg Sodium

Food Exchanges: 3 Starch/Bread; 1 1/2 Fat

 

 

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