andystarr (andystarr) wrote in vegancooking,
andystarr
andystarr
vegancooking

'Chicken-style' Gravy

Tomorrow, some friends and I are getting together for a Thanksgiving potluck (we get together once a week for dinner). I decided to make a 'magical loaf' and gravy. I wanted to make the gravy tonight since it takes almost two hours to make and I just don't have the time tomorrow. I got this recipe from Crescent Dragonwagon's Passionate Vegetarian and veganized it. I have to say, it smells disturbingly like the real thing which kinda weirded me out. Anyway, it tastes really good and I can't wait to put it over my loaf and other Thanksgiving fixins.



4-6 cups of vegetable stock (I initially used 4 but then had to add to more because it reduced so much)
1 whole head of garlic, unpeeled
1 carrot, halved
1 onion, coarsely chopped
1 bay leaf (I didn't have a bay leaf, so I just 1/2 teaspoon of marjoram)
1/2 teaspoon coarsely cracked black peppercorns
1/4 cup nutritional yeast
1/2 teaspoon paprika
2 tablespoons of margarine ( I used Smart Balance Lite)
2 tablespoons of all purpose flour
salt and pepper to taste

1. Combine stock, garlic, carrot, onion, bay leaf, and cracked peppercorns in a medium saucepan. Bring to a boil over high heat, reduce the heat to a low simmer, and simmer, partially covered, for 45 minutes. Pour stock through a strainer, reserving the stock and the whole cooked garlic. Discard the carrot, onion, and bay leaf.
2. When the garlic is cool enough to handle, squeeze the soft garlic cloves out of their skins directly into the strained stock. (Since I had completely peeled them, I just smashed them with the back of my spoon) Whisk in the nutritional yeast and paprika and reheat over low heat.
3. Melt the margarine over medium low heat in a skillet and cook it gently for 2-3 minutes. Whisk in the flour and cook, stirring almost constantly, until the flour paste browns slightly, 3 to 4 minutes. Gradually whisk the hot strained stock. Simmer about 12 minutes. If you want a thicker gravy, cook it just a little longer (I wanted mine to be pretty thick so I cooked it for another 15 minutes and got the consistency I wanted). Season with salt and pepper.
Tags: condiments-gravy
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