Thursday, November 18, 2010

Vegetarian Gravy

This recipe was originally posted in January of this year. This recipe is from the Grit Restaurant Cookbook and I would put it up against any meat based gravy.

1 cup unsalted butter
3/4 cup all purpose flour
3/4 cup flaked nutritional yeast
2 cups milk
1/2 cup soy sauce
1 3/4 cup hot water
2 tablespoons vegetarian Worcestershire sauce (some store brands do not contain anchovies--so check your store before splurging on the vegan or vegetarian kind)
  1. Combine the soy sauce, water and Worcestershire sauce and set aside. Make sure the water is hot so that the mixture is still warm when you add it to the recipe later.
  2. In a large saucepan, melt the butter over medium heat. While the butter melts, combine the flour and yeast. Stir the flour mixture into the completely melted butter until blended. Continue to heat the roux until the mixture begins to bubble. Use just enough heat to maintain a vigorous bubbling, whisking constantly for 4 minutes. This is the time required to cook the flour to smoothness. You must whisk the roux vigorously for the entire 4 minutes to avoid burning the flour.
  3. While continuing to whisk the roux, add the milk gradually. The mixture will quickly thicken. Continue whisking, and add the soy sauce mixture gradually. Again, continue whisking until the soy sauce mixture is completely combined. Blend well and do not add too much at once or the gravy will become to thin. If this happens, simply cook it a while until it thickens.
  4. Serve warm. Makes about 4 cups. I used some in my New Years Day recipes (they are coming soon), I put some in the fridge for later and I froze the rest. This gravy recipe is outstanding. It is the answer to my years of searching for vegetarian gravy recipes.
Serves 12: 129 calories, 9 grams of fat, and 1 gram of fat

1 comment:

  1. Thanks for sharing! I'll be making this shortly.


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