really great (meat-free) 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.
(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 thanksgiving (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
plus put all the extras into the ultimate leftovers sandwich