Friday, January 27, 2012
"Think 'N' Rich" Vegan Gravy
There are many versions out there of vegan gravy, and this is only one of them. It is a lighter gravy that is conducive to weight loss, unlike the cashew gravies available.
However, this does taste a bit red wine vinegar-ish. I loved it because I could eat it with my salad and my potatoes and it didn't create that heavy, bogged down feeling that usual gravy can.
Let me know what you think of it. It's good to keep exploring to find what we each like most. I am very excited to try a mushroom gravy, as my tastes for mushrooms has exploded! Used to hate'em, now I love'em!
Dreena suggests tossing this sauce with pasta and veggies for a quick meal. I would try it as a gravy first to see if you like it.
Thick 'N' Rich Vegan Gravy
From Dreena Burton's "Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating"
Makes about 1 1/3 cups
1 cup vegetable broth
1/4 cup nutritional yeast (can reduce or increase for added or less cheesy flavor)
1 tbsp mild miso
1 tbsp tamari
1 large garlic clove
2 tsp onion powder
1 tbsp arrowroot powder (or corn starch)
2 tbsp tahini
1 1/2-2 1/2 tbsp red wine vinegar
1 1/2 tsp blackstrap molasses
1/2-3/4 tsp agave nectar
2 tbsp olive oil (can leave out if you want)
3 tbsp water (optional; to thin gravy as desired)
With a hand blender or in a blender or food processor, combine all the ingredients (starting with 1 1/2 tbsp vinegar) except water and puree until smooth.
In a pot on medium-high heat, transfer mixture and bring to a boil, stirring occasionally.
Once boiling, reduce heat to medium, allowing it to bubble gently for 2-3 minutes until thickened. Taste test, and add additional vinegar and/or thin with water if desired.