Brown Gravy

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.


You can subscribe to our newsletter

Subscribe

Copyright © 2008-2019 Mocana Productions, Inc. All rights reserved. Made with by Cloudnames

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Start typing and press Enter to search