• really great (meat-free) gravy

    good gravy

    This is one of the first meat-free recipes I made when I became a vegetarian over a decade ago and I wished I’d found it even earlier. It’s one of the most delicious sauces you’ll ever make, by far one of the easiest and the best-ever gravy for every purpose from Thanksgiving to dipping french fries.

    “Good Gravy”
    (via Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook)

    2 c vegetable stock or water
    1 1/2 tbs tamari or other soy sauce
    1 tsp minced fresh thyme leaves or 1/2 tsp dried
    Salt and freshly ground black pepper
    2 tbs cornstarch, dissolved in 3 tbs water
    1/4 c regular or soy milk

    In a small saucepan, combine the stock, tamari, thyme, and salt and pepper to taste and bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in the milk; do not allow to boil. Taste to adjust the seasonings. Serve hot.

    Makes 2 1/2 cups.
    check out these other these other go-to sides,
    perfect for this thanksgivingĀ (all the recipes you need, below)

    oyster mushroom and herb mushroom stuffing
    garlic and browned butter mashed potatoes

    sauteed brussels sprouts with fried shallots and almonds

    cranberry sauce

    plus put all the extras into the ultimate leftovers sandwich

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    tip: if you don't have a mixer, you can whip egg whites in a food processor. yep. our tired arms wish we knew that earlier.