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veg. gravy

This is a very tasty gravy/sauce which can be used for a variety of
purposes - potatoes, "meats", etc.  Add onions or mushrooms if you want.

From: The Soy Gourmet, by Robin Robertson

1 1/2 C water
1/4 C low-sodium tamari
1/2 tsp. dried thyme
1/8 tsp. fresh ground pepper
1 Tbsp. cornstarch dissolved in
2 Tbsp. water
1/2 C soy milk

Combine the 1 1/2 cups water, tamari, thyme, and pepper in a small saucepan
and bring to a boil over high heat.  Reduce the heat to medium, whisk in the
cornstarch mixture, and simmer, stirring, for 2 minutes, or until the sauce
thickens.  Slowly whisk in the soy milk, being careful not to boil.  Adjust
Makes 2 1/4 cups.

I recommend doubling this and freezing in small quantities for later.  I use
this every Thanksgiving and just pour it over my tofurky, potatoes and
stuffing.  I never feel left out, in spite of the ribbing I get over the
tofurky!  (I'm the only one who eats it!)