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.
(From Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook and included here with her generous permission.)
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.
This story and recipe appear in THANKSGIVING, Issue 004 of Le Sauce Magazine.