what can i use in place of...

[Guest guest]

bacon or sasuage grease? My mom makes homemade buscuits and gravy and

uses the grease to make the gravy...I haven't been able to eat it in a

very long time because of that. Is there something i can use in place

of meat greases to have the same effect on the gravy?

[Guest guest]

I would season olive oil by cooking soy sausage (like Upton Naturals Italian) or

faux bacon.in it .

 

Robin

 

--- On Tue, 11/4/08, atticusanderson <atticusanderson wrote:

 

atticusanderson <atticusanderson

what can i use in place of...

 

Tuesday, November 4, 2008, 10:41 AM

 

 

 

 

 

 

bacon or sasuage grease? My mom makes homemade buscuits and gravy and

uses the grease to make the gravy...I haven't been able to eat it in a

very long time because of that. Is there something i can use in place

of meat greases to have the same effect on the gravy?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

You can just use oil, or just water and thickener (flour or

cornstarch). Here is a link to a good recipe that uses nutritional

yeast. You toast the flour, then add the nutritional yeast.

 

http://www.recipezaar.com/Nutritional-Yeast-Vegan-Gravy-14575

 

Here is a good low-fat mushroom gravy recipe from The Cancer Project

(cancerproject.org):

Mushroom Gravy

Serves 4 to 8

12 ounces button or cremini mushrooms

2 teaspoons olive oil

1–2 tablespoons soy sauce (optional)

3 tablespoons flour

1–2 cups vegetable stock, divided

1 teaspoon Italian seasoning salt and black pepper, to taste

Clean and slice mushrooms, then sauté in oil until soft (about 5

minutes). Mix flour

with 1/4 cup of stock or water until smooth (whisk together in a bowl

or shake it in a

small plastic container with a tight fitting lid). Add remaining

stock to the

mushrooms along with the soy sauce and about 1/2 the flour mixture.

Bring gravy

to a simmer for 3 to 5 minutes, stirring regularly. If the gravy is

not thick enough for

your taste, add the remaining flour mixture and continue heating and

stirring until it

thickens. Serve immediately

 

Here is another one:

 

Garlicky Tahini Gravy

Serves 3 to 4

2 cloves garlic, minced

1 teaspoon canola or olive oil

1/2 cup tahini (sesame butter)

1/4 cup tamari or soy sauce

In a small saucepan, sauté garlic in oil. Whisk in tahini and tamari,

and whisk

until blended and creamy. Serve hot.

Recipe by Jennifer Brewer.

 

On Nov 4, 2008, at 8:41 AM, atticusanderson wrote:

 

> bacon or sasuage grease? My mom makes homemade buscuits and gravy and

> uses the grease to make the gravy...I haven't been able to eat it in a

> very long time because of that. Is there something i can use in place

> of meat greases to have the same effect on the gravy?

>

>

 

 

 

 

[Guest guest]

I'm guessing you make a roux as a thickener. You can use Earth

Balance, or another margarine you like. Or something like Crisco if

you use that (they have a non-hydrogenated one but I think it's the

same as the regular, just packaged differently and costs more). Flavor

it with spices like fennel, and sage, salt and pepper (or use one of

the amazing 'sausage' type seasonings from Penzy's -if you have one

close/mail order - My favorite 'all purpose' one is their Krakow

seasoning - it's a Polish style that reminds me of a sausage I loved

growing up - but can't eat now. I missed it up until I found this

seasoning).

 

Then add the flour for the roux, and toast as much as called for and

follow your recipe from there.

 

Hope that helps.

 

On Tue, Nov 4, 2008 at 9:26 PM, Tracy Childs <tracychilds wrote:

> You can just use oil, or just water and thickener (flour or

> cornstarch). Here is a link to a good recipe that uses nutritional

> yeast. You toast the flour, then add the nutritional yeast.

>

> http://www.recipezaar.com/Nutritional-Yeast-Vegan-Gravy-14575

>

> Here is a good low-fat mushroom gravy recipe from The Cancer Project

> (cancerproject.org):

> Mushroom Gravy

> Serves 4 to 8

> 12 ounces button or cremini mushrooms

> 2 teaspoons olive oil

> 1–2 tablespoons soy sauce (optional)

> 3 tablespoons flour

> 1–2 cups vegetable stock, divided

> 1 teaspoon Italian seasoning salt and black pepper, to taste

> Clean and slice mushrooms, then sauté in oil until soft (about 5

> minutes). Mix flour

> with 1/4 cup of stock or water until smooth (whisk together in a bowl

> or shake it in a

> small plastic container with a tight fitting lid). Add remaining

> stock to the

> mushrooms along with the soy sauce and about 1/2 the flour mixture.

> Bring gravy

> to a simmer for 3 to 5 minutes, stirring regularly. If the gravy is

> not thick enough for

> your taste, add the remaining flour mixture and continue heating and

> stirring until it

> thickens. Serve immediately

>

> Here is another one:

>

> Garlicky Tahini Gravy

> Serves 3 to 4

> 2 cloves garlic, minced

> 1 teaspoon canola or olive oil

> 1/2 cup tahini (sesame butter)

> 1/4 cup tamari or soy sauce

> In a small saucepan, sauté garlic in oil. Whisk in tahini and tamari,

> and whisk

> until blended and creamy. Serve hot.

> Recipe by Jennifer Brewer.

>

> On Nov 4, 2008, at 8:41 AM, atticusanderson wrote:

>

>> bacon or sasuage grease? My mom makes homemade buscuits and gravy and

>> uses the grease to make the gravy...I haven't been able to eat it in a

>> very long time because of that. Is there something i can use in place

>> of meat greases to have the same effect on the gravy?

>>

>>

>

>

>

>

[Guest guest]

I am a lurker on this board but I do have a suggestion for you. This may sound

quite strange but we use some oil and peanut butter. I don't have any real

measurements, maybe about a Tbsp to 2 Tbsp each. Heat both in the pan until the

peanut butter has melted. Add some cumin, pepper and salt. Then add flour and

milk as usual (I prefer to use unsweetened soy milk, but plain works fine too).

Even non-veg*n people have been impressed with it.

 

Jane

 

-

atticusanderson

Tuesday, November 04, 2008 8:41 AM

what can i use in place of...

 

 

bacon or sasuage grease? My mom makes homemade buscuits and gravy and

uses the grease to make the gravy...I haven't been able to eat it in a

very long time because of that. Is there something i can use in place

of meat greases to have the same effect on the gravy?

 

 

 

 

 

 

[Guest guest]

Make your roux using a vegetable oil like olive or canola, then season

it with a little Liquid Smoke. Liquid Smoke is usually vegan and not

difficult to find - look on the spice/baking aisle. We like to add

nutritional yeast to ours as well - gives it a saltier and

nutty/cheesier flavor.

Carrol

 

, " atticusanderson "

<atticusanderson wrote:

>

> bacon or sasuage grease? My mom makes homemade buscuits and gravy and

> uses the grease to make the gravy...I haven't been able to eat it in

a

> very long time because of that. Is there something i can use in place

> of meat greases to have the same effect on the gravy?

>

[Guest guest]

-Here's how I make gravy, which I don't particularly care for, veg or

not; however, on some occasions like Thanksgiving (or biscuits and

gravy!) it's a good thing to have around.

1)If you have a lot of time, you can cook a bunch of veggies- leeks,

carrots, onions, garlic, whatever else strikes your fancy, in the

crock pot with some water or veg broth, all day- just like the

veggies would be if they were in the oven cooking with the turkey.

Season with salt, pepper, bay leaf, whatever, to taste. It should be

the consistency of a soup- and it will continue to thicken all day. I

often havto add more water at the end. It may seem time consuming,

but you can make enough broth to last for months this way. It is a

delightful aroma in the house, too.

The next step, you can do either with pre-made veg broth, or with

the drain-off from the above veggies/water cooking all day .

 

2) Make a roux using your choice of cooking 'fat'. Traditionally,

it's butter (which adds a beautiful richmess to your gravy if you eat

dairy), but olive oil, etc. would be fine, too. You'll need a little

flour or corn starch, and make a roux just like any good 50s

housewife would, adding in the broth of whatever type to finish off

the gravy.

This sometimes takes a little practice, like any gravy-making does.

But the results are fabulous and almost indistinguishable from the

meaty type. I've served it to meat-eaters, no one was really the

wiser! I think when you take the time to simmer the veggies all day,

it really adds that air of authenticity to the gravy. The seasoning

does take some practice (better to go a little light on the salt at

the beginning and add it at the end if you need it), but for someone

who has never liked gravy, I think it's really good.

-- In , " rtillmansmail " <rtillmansmail

wrote:

>

> Make your roux using a vegetable oil like olive or canola, then

season

> it with a little Liquid Smoke. Liquid Smoke is usually vegan and

not

> difficult to find - look on the spice/baking aisle. We like to add

> nutritional yeast to ours as well - gives it a saltier and

> nutty/cheesier flavor.

> Carrol

>

> , " atticusanderson "

> <atticusanderson@> wrote:

> >

> > bacon or sasuage grease? My mom makes homemade buscuits and gravy

and

> > uses the grease to make the gravy...I haven't been able to eat it

in

> a

> > very long time because of that. Is there something i can use in

place

> > of meat greases to have the same effect on the gravy?

> >

>

[Guest guest]

There aren't many things I miss from meat world, but bisquits n' gravy was a

comfort food growing up and I miss it too.

Good news though! There's a really cool sausage seasoning I've been using for

years from this site: http://www.healthy-eating.com/index.html

(if you search on " sausage " , it'll bring up several related entries)

 

It adds sausage taste so you can sprinkle it on regular ground-beef-style veggie

crumbles or just straight into/onto other foods like pizza, jambalaya, etc.

 

So I'd add that to any regular white gravy recipe you might have, or packet if

you use the instant white gravy packets available from Hain or other

manufacturers.

Instead of butter, I've used olive oil to make white gravy and have been pleased

with the results.

 

Here's a recipe I found on the web that doesn't require that special sausage

seasoning. I haven't tried it yet but it looks interesting:

 

Vegan Sausage Gravy

Recipe #292637 | 30 min | 15 min prep | add private note

 

This is a vegan gravy that will fulfill your craving for a meaty gravy. Great

over biscuits or toast, try it with noodles or rice too! Adapted from 3ABN.

Enjoy!

3 cups

 

Ingredients

 

a.. 1 cup water

b.. 1/2 cup cashews

c.. 2 cups water

d.. 1/3 cup white flour

e.. 1 teaspoon salt

f.. 1 teaspoon chicken-flavored vegetarian seasoning

g.. 1/2 teaspoon beef-flavored vegetarian seasoning

h.. 1 teaspoon soy sauce

i.. 1 tablespoon nutritional yeast flakes

j.. 1/2 (12 ounce) bag vegetarian sausage crumbles (or griller

crumbles-Morningstar)

Directions

1.. In a saucepan, bring the 1 cup water to a boil.

2.. Blend the remaining ingredients, except sausage or griller crumbles until

creamy, adding the flour at the end of blending(add flour slowly, whisking

continually, so as not to get lumps.

3.. Add the blended mixture to the boiling water, stirring with a whisk until

the mixture comes back to a boil.

4.. Stir in crumbles and heat another minute to warm. Serve piping hot over

biscuits or toast.