Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 * Exported from MasterCook * Grit Yeast Gravy Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer Serving Size : 16 Preparation Time :0:00 Categories : The Grit Restaurant Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegan margarine -- (2 sticks) 3/4 cup whole wheat flour 3/4 cup flaked nutritional yeast 2 cups regular (not reduced fat) soy milk 1/2 cup soy sauce 1 3/4 cups hot water 2 tablespoons vegan Worcestershire sauce In a large heavy-bottom saucepan over medium heat, melt margarine completely. Stir in flour and yeast until blended and continue to heat roux until mixture beings to bubble. Use only enough heat to maintain vigorous bubbling, whisking constantly for 4 minutes. This is the time required to cook the flour to smoothness, and vigorous whisking is important to avoid burning. Continue rapid, thorough whisking and add soy milk gradually. The mixture will quickly become thick and custard-like. Combine soy sauce, water, and Worcestershire sauce and add gravy gradually. Blend well after every addition and do not add liquid so rapidly that gravy is very thin. If gravy does become too thin from the addition of too much liquid, continued cooking will thicken it. Source: " MC Formatted by Karen C. Greenlee " S(ISBN): " 1-58818-049-2 " Copyright: " 2001 " Yield: " 4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 12g Fat (77.0% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 671mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : Truly a Grit favorite. Our yeast gravy instills profound cravings among devotees who are denied it even briefly. People dig it! It lends stunningly un-vegetarian flavor to fellow Grit dishes such as our Collard Greens and Chicken Salad-Style Tofu. This recipe is easily halved. Nutr. Assoc. : 4099 0 -9268 5062 0 0 1656 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2002 Report Share Posted February 25, 2002 Yee ha! The Grit's Yeast Gravy is to die for. I used to eat there regularly when I was a student at UGA, and I got the cookbook as soon as I could. Karen, if you get a chance to post the " Grit Style Tofu " recipe, that would be awesome. It's amazing and simple. If I don't see it soon, I'll try to post it myself. Lisa BTW, I made the gravy twice - once with all the margarine, once with about half as much. It's better with all the fat (Predictable. Sigh>), but it's still very good with less. I use the gravy to blanket garbanzo beans and serve that with rice and a veg when I'm in a hurry or am brain dead. Yummy and filling. -- Lisa T. Bennett (ltbennett) The Organic Goddess Vegan Bakery and Catering, Atlanta, Georgia, USA " The animals of the world exist for their own purposes. They were not made for humans any more than blacks were made for whites, or women for men. " --Alice Walker Quote Link to comment Share on other sites More sharing options...
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