Old fashioned gravy. Without the fat and guilt. Yes, there is such a thing! I've made a few versions of this gravy, but the base rarely changes. The base is generally flour dissolved in some cold plant based milk, (I prefer the shaker method to insure no lumps), whisked into some hot veg broth, and spices. Simple. Of course you can change it up by adding some sautéed mushrooms and onions, put it all in the nutri bullet and blast it for a few minutes, or just keep it simple. And, it's fat free.. it's time to shake things up, and enjoy your gravy again!
4 to 5 cups Veg Broth (or water with 1 T Veg Bouillion)
2 T low sodium soy sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp all purpose seasoning
1/2 tsp salt
1/4 tsp pepper
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1/2 cup non dairy milk (or veg broth)
3-4 T flour, you can use whatever type you like, rice flour, wheat flour, all purpose flour, or corn starch, some will make a thicker gravy than others, I always use at least 1 T of corn starch no matter which flour I choose. If you are doing a potato diet, use only potato starch as your thickener, no other type.
Put top ingredients in deep dish pan and bring to boil, turn down to simmer. Put the cold milk and flour in a shaker bottle. Put lid on and shake well until dissolved. Pour into the simmering veg broth and stir constantly with a whisk until thickened, usually ready in about 5 min, if too thick add a bit of water or veg broth.
Tips:
Optional additions to change up the basic gravy recipe:
1/2 diced onion
5 diced mushrooms
1/2 tsp Kitchen Bouquet browning sauce (for a brown gravy as shown in pic)
2 cloves of Roasted Garlic
4 to 5 cups Veg Broth (or water with 1 T Veg Bouillion)
2 T low sodium soy sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp all purpose seasoning
1/2 tsp salt
1/4 tsp pepper
_______
1/2 cup non dairy milk (or veg broth)
3-4 T flour, you can use whatever type you like, rice flour, wheat flour, all purpose flour, or corn starch, some will make a thicker gravy than others, I always use at least 1 T of corn starch no matter which flour I choose. If you are doing a potato diet, use only potato starch as your thickener, no other type.
Put top ingredients in deep dish pan and bring to boil, turn down to simmer. Put the cold milk and flour in a shaker bottle. Put lid on and shake well until dissolved. Pour into the simmering veg broth and stir constantly with a whisk until thickened, usually ready in about 5 min, if too thick add a bit of water or veg broth.
Tips:
- Always dissolve your flour by shaking or whisking in COLD liquid first, no lumps!
- For a thicker "white gravy", use 3 cups veg broth and 1.5 cups non dairy unsweetened milk, and 1 extra T of flour. Eliminate the soy sauce.
- For sausage gravy, add 1/2 tsp of liquid smoke, 1/2 tsp of rubbed sage, and additional pepper to the white gravy..
- To make completely "nut free", mix flour with water or veg broth.
- For chicken flavor gravy, add 1 tsp poultry seasoning
Optional additions to change up the basic gravy recipe:
1/2 diced onion
5 diced mushrooms
1/2 tsp Kitchen Bouquet browning sauce (for a brown gravy as shown in pic)
2 cloves of Roasted Garlic