Gravy Recipe Request

[Guest guest]

Gravy is a formula based on the common white sauce recipe:

 

1 cup liquid--milk, soy milk, vegetarian soup base of some kind, etc

2 tblsp fat--butter, oil, etc

2 tblsp wheat flour--unbleached, or whole wheat pastry flour work the best

1/4 tsp salt [optional]

pepper and seasonings that you wish

 

Melt the fat over medium heat, stir in flour and cook [allow to bubble] for

about two minutes [this gets rid of that pasty flour flavor]. Stirring

constantly, add the liquid and bring to a simmer--allow to bubble gently for two

minutes and it should be thickened. Add any spices to your taste. Try to use a

fairly heavy-bottomed pan so that the heat is even. I often use a small cast

iron frying pan.

 

You can pour this over mashed potatoes and/or biscuits.

 

Add curry seasonings and you have a quick curry sauce--if you add fresh garic &

onions, simmer them with the fat. You may need to add a little more fat so

there is enough fat left to cover the flour you will be adding to thicken the

liquid.

 

Stir in grated cheese at the end after you turn off the heat and you have cheese

sauce to pour over cooked pasta to make a quick macaroni and cheese or you can

pour it over steamed broccoli. Once you know the formula, the options are

endless.

 

If you are using spelt flour instead of wheat flour, the formula is slightly

different--consult an online article on spelt. Spelt is an ancient version of

wheat. It makes the very best white sauce in terms of texture.

 

I have developed a gluten allergy with lyme disease so I have yet to come up

with a good " white " sauce/gravy that is comparable to the formula I have given.

I have tried thickening with kudzu and corn starch, but neither has quite the

texture that I am looking for.

 

Kathleen

 

 

Does anyone have a good gravy recipe. That is really simple. I was buying a

peppered gravy from the store but the price has gone up and my budget has not. I

made a good one the other night now I cant find it.

[Guest guest]

I make this one all the time. My G'pa likes it better than " real " gravy.

 

Peace,

Diane

 

Vegan Gravy*

 

1/4 cup vegetable oil or mild olive oil (taste)

3 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 (if you save & freeze your shiitake soaking

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.

 

, " Jenn Bartimus " <twbart72 wrote:

>

> Does anyone have a good gravy recipe. That is really simple. I was buying a

peppered gravy from the store but the price has gone up and my budget has not. I

made a good one the other night now I cant find it.

>

> I need it to put over mashed potatoes, or biscuits.

>

> Thanks in advance.

>

> HUGS

> Jenn

> __________

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