Delicious Vegetarian Gravy
Nov. 26th, 2010 01:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rikibethI figured I'd write this down, in case someone else needs to make gravy suitable for vegetarians.
2 Tbsp butter (if you're cooking for vegans, go ahead and use vegetable oil)
2 Tbsp flour
1 tsp Marmite
1 tbsp onion marmalade
Few sprigs fresh thyme, chopped
2 cups Imagine Organics No-Chicken Broth
1 tbsp sherry
Black pepper
If you don't have onion marmalade on hand, increase the fat to 3 Tbsp, and begin by caramelizing, oh, I'd say 1/4 cup raw onion thinly sliced as the first step.
Add the flour, Marmite, and thyme, and make a roux. Cook for 5 minutes so the flour doesn't taste raw.
Add the broth, gradually at first, whisking as you add so there won't be lumps. Add the sherry, and, if you're using onion marmalade, plunk it in now.
Bring to a boil, turn it down to a simmer, and simmer for about 20 minutes, stirring occasionally, until thickened.
Add black pepper to taste at the end. I would say taste for salt, but, seriously, with the Marmite in there, it is NOT going to need more salt.
This also works with plain old vegetable stock, but isn't as convincingly poultry-like. You decide if that's a bug or a feature.
Works on stuffing, mashed potatoes, French fries, basically ANYTHING you want gravy on. Enjoy!
2 Tbsp butter (if you're cooking for vegans, go ahead and use vegetable oil)
2 Tbsp flour
1 tsp Marmite
1 tbsp onion marmalade
Few sprigs fresh thyme, chopped
2 cups Imagine Organics No-Chicken Broth
1 tbsp sherry
Black pepper
If you don't have onion marmalade on hand, increase the fat to 3 Tbsp, and begin by caramelizing, oh, I'd say 1/4 cup raw onion thinly sliced as the first step.
Add the flour, Marmite, and thyme, and make a roux. Cook for 5 minutes so the flour doesn't taste raw.
Add the broth, gradually at first, whisking as you add so there won't be lumps. Add the sherry, and, if you're using onion marmalade, plunk it in now.
Bring to a boil, turn it down to a simmer, and simmer for about 20 minutes, stirring occasionally, until thickened.
Add black pepper to taste at the end. I would say taste for salt, but, seriously, with the Marmite in there, it is NOT going to need more salt.
This also works with plain old vegetable stock, but isn't as convincingly poultry-like. You decide if that's a bug or a feature.
Works on stuffing, mashed potatoes, French fries, basically ANYTHING you want gravy on. Enjoy!
