This flavorful brown sauce is a quick, easy, and low-fat way to make an all-purpose brown gravy. On Thanksgiving I use it to top Garlic Smashers and of course, my main course, Roasted Wheatmeat. This recipe is adapted from The Vegetarian Meat & Potatoes Cookbook.
1½ cups vegetable broth
1½ tablespoons tamari or other soy sauce
½ teaspoon Gravy Master or other browning sauce (optional)
1 teaspoon minced fresh thyme leaves, or ½ teaspoon dried
Salt and freshly ground black pepper
2 tablespoons cornstarch dissolved in ¼ cup water
¼ cup unsweetened soy milk
In a small saucepan, combine the stock, tamari, Gravy Master (if using), thyme, and salt and pepper to taste over high heat and bring to a boil. Reduce the heat to low, whisk in the cornstarch mixture and stir until the sauce thickens, 1 to 2 minutes. Slowly whisk in the soy milk. Do not to boil. Taste to adjust the seasonings before serving.
Makes about 2 cups
This recipe is part of Robin’s Vegan Thanksgiving Feast.
Recipe copyright 2008 by Robin Robertson and published by Vegan.com with permission.