vegan “gravy”

February 9, 2012

for use with biscuits
(or on top of vegetable stir-fry, as a base for soup [diluted], as a dip, over khichdi or pasta, with eggs scrambled in it for breakfast or on top of pancakes or grits, with bread… the list goes on and on.)

fry onions til translucent (preferably in butter or coconut oil, but anything is ok)
add garlic
add roasted garlic
add coriander, nutmeg, cumin, black pepper, salt, cinnamon, and ginger, and stir-fry for a minute or two
add vegetable stock, bouillon, or broth and cooking wine (maybe a dash of balsamic or acv)
add fresh herbs, whatever you have, and dried herbs (rosemary and sage make it really taste like gravy)
simmer until delicious

(optional: for white gravy, add a combination of kefir and milk, or almond milk, or watered-down coconut milk, or really anything creamy – cauliflower puree would probably do the trick, too. for brown gravy, add a browned roux if you eat butter, or just caramelize the onions and garlic in the beginning.)

add flour or starch (corn, potato, whatever you have) or both until it reaches the desired thickness.


recipe by friedsig

One comment

  1. Oh. Yes. This. Was. GOOD.

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