Question of the week? Denise Vegan Gravy (repost)

[Guest guest]

Yay! Another recipe for nutritional yeast. I forgot

about this one.

Thanks for the repost!

Donna

 

--- strayfeather1 <otherbox2001 wrote:

 

> My G'pa likes this gravy I make better than the

> turkey gravy:

>

> Vegan Gravy*

>

> 1/4 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

> 1/4 cup all-purpose white flour

> 4 teaspoons nutritional yeast

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

> taste)

> 1-2 tablespoons Kitchen Bouquet for coloring, if

> desired

> 2 cups broth or shiitake water

> sage to taste

> 1/4 teaspoon ground black pepper

> 5 or 6 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:

> 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.

>

> * Not made with real vegans.

>

> , denise

> rounds

> <deniserounds wrote:

> >

> > Since I am vegetarian my mom will substitute the

> veg broth in the

> stuffing for me. I have not found a gravy that is

> tasty and animal free!

> > Denise

> >

>

 

[Guest guest]

thank you! I'll have to try this, I have been gravy free for years!

 

strayfeather1 <otherbox2001 wrote: My G'pa likes this

gravy I make better than the turkey gravy:

 

Vegan Gravy*

 

1/4 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

1/4 cup all-purpose white flour

4 teaspoons nutritional yeast

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

1-2 tablespoons Kitchen Bouquet for coloring, if desired

2 cups broth or shiitake water

sage to taste

1/4 teaspoon ground black pepper

5 or 6 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:

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.

 

* Not made with real vegans.

 

, denise rounds

<deniserounds wrote:

>

> Since I am vegetarian my mom will substitute the veg broth in the

stuffing for me. I have not found a gravy that is tasty and animal free!

> Denise

>

 

 

 

 

 

 

 

How low will we go? Check out Messenger’s low PC-to-Phone call rates.

 

 

[Guest guest]

wow this sounds great, will try this one soon! next time I make mashed potatoes.

 

hugs,

CHanda

-

strayfeather1

Monday, September 25, 2006 9:31 PM

Re: Question of the week? Denise Vegan Gravy

(repost)

 

 

My G'pa likes this gravy I make better than the turkey gravy:

 

Vegan Gravy*

 

1/4 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

1/4 cup all-purpose white flour

4 teaspoons nutritional yeast

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

1-2 tablespoons Kitchen Bouquet for coloring, if desired

2 cups broth or shiitake water

sage to taste

1/4 teaspoon ground black pepper

5 or 6 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:

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.

 

* Not made with real vegans.

 

, denise rounds

<deniserounds wrote:

>

> Since I am vegetarian my mom will substitute the veg broth in the

stuffing for me. I have not found a gravy that is tasty and animal free!

> Denise

>

 

 

 

 

 

 

[Guest guest]

speaking of which!!!

I made baby Brussels last night. I wanted the margarine to be a little thicker

for a saucy like margarine for on top (smart balance is what I use) so I melted

the margarine in a pot and added some nutritional yeast flakes, and it was

PERFECT, sooooo good, so then I did the same with the broccoli, I was worried

because the Brussels were just mine, but everyone else eats the broccoli. My 19

year old son asked what I did different and said how good it was.

 

hugs,

Chanda

-

Donnalilacflower

Monday, September 25, 2006 10:01 PM

Re: Re: Question of the week? Denise Vegan Gravy

(repost)

 

 

Yay! Another recipe for nutritional yeast. I forgot

about this one.

Thanks for the repost!

Donna

 

--- strayfeather1 <otherbox2001 wrote:

 

> My G'pa likes this gravy I make better than the

> turkey gravy:

>

> Vegan Gravy*

>

> 1/4 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

> 1/4 cup all-purpose white flour

> 4 teaspoons nutritional yeast

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

> taste)

> 1-2 tablespoons Kitchen Bouquet for coloring, if

> desired

> 2 cups broth or shiitake water

> sage to taste

> 1/4 teaspoon ground black pepper

> 5 or 6 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:

> 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.

>

> * Not made with real vegans.

>

> , denise

> rounds

> <deniserounds wrote:

> >

> > Since I am vegetarian my mom will substitute the

> veg broth in the

> stuffing for me. I have not found a gravy that is

> tasty and animal free!

> > Denise

> >

>

>

>

>

>

>

>

>

[Guest guest]

I use the " serve a gravy " brand in the envelopes in a the box. I LOVE it.

hugs,

Chanda

-

denise rounds

Tuesday, September 26, 2006 12:47 AM

Re: Re: Question of the week? Denise Vegan Gravy

(repost)

 

 

thank you! I'll have to try this, I have been gravy free for years!

 

strayfeather1 <otherbox2001 wrote: My G'pa likes this gravy I

make better than the turkey gravy:

 

Vegan Gravy*

 

1/4 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

1/4 cup all-purpose white flour

4 teaspoons nutritional yeast

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

1-2 tablespoons Kitchen Bouquet for coloring, if desired

2 cups broth or shiitake water

sage to taste

1/4 teaspoon ground black pepper

5 or 6 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:

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.

 

* Not made with real vegans.

 

, denise rounds

<deniserounds wrote:

>

> Since I am vegetarian my mom will substitute the veg broth in the

stuffing for me. I have not found a gravy that is tasty and animal free!

> Denise

>

 

 

How low will we go? Check out Messenger's low PC-to-Phone call rates.

 

[Guest guest]

good to know! thanx

 

PuterWitch <puterwitch wrote: I use the " serve a gravy "

brand in the envelopes in a the box. I LOVE it.

hugs,

Chanda

-

denise rounds

 

Tuesday, September 26, 2006 12:47 AM

Re: Re: Question of the week? Denise Vegan Gravy

(repost)

 

thank you! I'll have to try this, I have been gravy free for years!

 

strayfeather1 <otherbox2001 wrote: My G'pa likes this gravy I make

better than the turkey gravy:

 

Vegan Gravy*

 

1/4 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

1/4 cup all-purpose white flour

4 teaspoons nutritional yeast

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

1-2 tablespoons Kitchen Bouquet for coloring, if desired

2 cups broth or shiitake water

sage to taste

1/4 teaspoon ground black pepper

5 or 6 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:

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.

 

* Not made with real vegans.

 

, denise rounds

<deniserounds wrote:

>

> Since I am vegetarian my mom will substitute the veg broth in the

stuffing for me. I have not found a gravy that is tasty and animal free!

> Denise

>

 

 

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