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Gravies
4C milk
2tbsp butter
2tbsp flour
2tbsp starch
1/2tsp sea salt
1/4tsp pepper
For White Gravy: Melt butter in a saucepan over medium heat, then stir in flour, sea salt and pepper.
Mix starch with about 1/2C milk, then slowly pour into saucepan along with remaining milk and bring to a boil,
stirring constantly; simmer and stir 10-15 minutes or until thickened.
For Veggie Gravy: do not include butter and use
veggie stock instead of milk; bring
veggie stock to a boil, then (separately) dissolve flour and starch in 1C of the hot veggie stock; return to pan with
the rest of the veggie stock, add sea salt and pepper, then simmer 10-15 minutes or until thickened, stirring constantly.
For Brown Gravy: prepare as for white gravy, but use veggie stock instead of milk; before adding flour, saute
1 diced onion in butter, then mix in flour, sea salt, pepper and 1-2tsp garlic salt and saute a few more minutes; mix starch
with about 1/2C veggie stock, then slowly pour into saucepan along with remaining veggie stock and bring to a boil, stirring
constantly; add 2tbsp soy sauce, then simmer and stir 10-15 minutes or until thickened.
For Vegan Sausage Gravy: prepare as white gravy but replace 1/2C milk with veggie stock and before simmering
add 2C cooked crumbled veggie burger,
1tbsp oregano, 1 1/2tsp thyme, 1/2tsp onion powder, 1/2tsp garlic powder and 1/4tsp sage
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