Question of the week? Denise Vegan Gravy (repost)

[Guest guest]

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]

My pleasure It's a really flexible recipe too as far as spicing

goes - increase or decrease the sage, sub in marjoram, rosemary,

whatever your favorite savory herbs are

Peace,

Diane

 

 

 

, Donnalilacflower

<thelilacflower wrote:

>

> 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 hope you like it We have it for biscuits & gravy on the weekends

sometimes. The original recipe called for 1/2 c oil & 1/2 c flour but

that was always too thick for my taste so if it's a little thin, just

add a bit more flour Mmmmm now I want mashed potatoes too lol

hugs,

Diane

 

 

, " PuterWitch " <puterwitch

wrote:

>

> 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]

What a great idea! I had malted vinegar on cauliflower last night

which was an unfortunate combo - very stinky Note to self: good on

spinach, bad on cauli. I will try the yeast & margarine very soon.

Peace,

Diane

 

 

, " PuterWitch " <puterwitch

wrote:

>

> 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

>