Thursday, November 3, 2011

Please Pass The Gravy

I'm back. Leave it to an impending food holiday to bring me back to life.

I've had Thanksgiving on the brain for a couple of weeks now. When I saw Gardein's new Savory Stuffed Turk'y at my local co-op, I HAD to try it!

The turk'y & stuffing were lovely. This won't replace my beloved Tofurky dinner, but it will definitely be a go-to, especially when I'm in the mood for a holiday sampling. Sadly, I didn't get any photos.

I'm also sad to report that the gravy that comes with it...just gross. I'm still a bit shocked by it. How can they make such tasty meatless fowl & make such a foul gravy?

Thankfully, I have a fabulous gravy recipe to share. It's NOT light, but it's so worth the calories, especially when it's a holiday meal. It's also pretty quick & easy. (However, if you want something super lazy, Road's End gravy mixes only require water & are far & away better than what came with our stuffed turk'y.)

The original gravy recipe came from I've made a few changes & cut back the amount to "4" servings (if you're using it on taters, as well as turk'y/chick'n, it serves 2 to 3 nicely. I usually cook for 2 & have a bit leftover, which I like. If cooking for 4, you may want to double up, otherwise the portions will be skimpy).

Vegan Gravy

2 TB Earth Balance
1 TB canola oil
2.5 TB finely chopped onion
2 small garlic cloves (or 1 large clove) minced

3 TB & 1/2 tsp all purpose flour
1.5 tsp nooch (nutritional yeast flakes)
1 TB tamari (more or less, depending on how much sodium is in your veg/chick'n broth)

1.25 cups vegetable/chick'n broth (I make mine with bouillon. Much cheaper than pre-made & easily done in the microwave, while everything else is cooking. Remember, I like cheap & easy!)

1 tsp dried sage
3/4 tsp ground black pepper (or more. I like a peppery gravy!)

Heat the oil & Earth Balance (or whichever vegan margarine you use) over medium heat. Sauté the onion & garlic until soft & translucent (about 5 minutes).

Stir in flour, nooch & tamari. This will create a smooth paste.

Once blended, immediately start whisking in your broth.

Season with sage & pepper.

Now taste it! Is it too salty? If it is, add more water. Start with .25 cup. After that, add 1 TB at a time. You may want to adjust your spices once done. (Not salty enough? Add a tiny bit more will all depend on the broth that you use).

Now, bring it to a boil. Reduce heat & stir constantly (8 to 10 minutes) until thickened.

Keep in mind the saltiness of your gravy, when you go to make your mashed potatoes. You might want to keep your taters a little under-salted so as not to kill your dinner companion(s).

So damn good!!!

Enjoy! And have a happy & compassionate Thanksgiving!
Me & Monty, at The Gentle Barn. You can sponsor Monty (or one of his turkey companions) for just $7 a month.

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