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I found this really good gravy recipe in Robin Robertson's "The Vegetarian Meat & Potatoes Cookbook." We had it last night with our dinner.

Here's the recipe. In the book, she calls for 2 1/2 T. of tamari. I highly recommended using broth and NOT water. Water would not add to the flavor at all, obviously.

Good Gravy
http://www.vegnews.com/web/articles/...d=1080&catId=8

I used regular vegetable broth, but I still thought the gravy had a beefy flavor. If you want an even beefier flavor, use a "beef" flavored broth.
 

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I like to substitute a little wine for the broth in my gravy. I almost always use mushroom broth in gravy, which is good with white or red wine depending on what you are making. I would put about 1/2 cup of wine in a 2 cup gravy recipe. You add it before you add any other liquid so the alcohol can cook out of it.
 
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