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Beef
Style Gravy
This
is my kid's favorite gravy. It makes everything taste
wonderful.
We love it on mashed potatoes, brown rice, seitain, soy
curls,
whole wheat bread and simply by the spoonful. We use McKay's
beef
style vegan seasoning, but you can use whatever flavoring/seasoning
that you like. Most seasonings are pretty high in salt - so just
be careful and plan the rest of your meal and day taking into
account
the salt content of the gravy.
My first
ingredient is Earth
Balance, a natural buttery spread made without andy hydrogenated oils.
Earth Balance has a wonderful taste - just like butter- and is usually less expensive. All of the
ingredients are non-GMO which adds to its appeal.
Earth Balance has a wonderful taste - just like butter- and is usually less expensive. All of the
ingredients are non-GMO which adds to its appeal.
I am making 4 cups of gravy in this
recipe, so I am
starting
out with about 1/3 cup Earth Balance.
The general rule of thumb is 2 Tablespoons of Earth Balance for every cup of gravy. That can get pretty fattening, so you may want to cut it back to 1 Tablespoon. I tried eliminating the Earth Balance,
but the gravy just didn't taste as good.
The general rule of thumb is 2 Tablespoons of Earth Balance for every cup of gravy. That can get pretty fattening, so you may want to cut it back to 1 Tablespoon. I tried eliminating the Earth Balance,
but the gravy just didn't taste as good.
Next,
we are going to add 2 cups soy milk.
Make sure it isn't
a
flavored soy milk or the gravy will taste a little funny.
Rice
milk or almond milk will work just fine also.
After the
Earth Balance is melted, add the 2 cups of soy milk. Be sure to stir
while adding the milk.
Stir
while adding the
milk and the entire time it is heating.
I generally keep the flame at around a medium setting.
I generally keep the flame at around a medium setting.
If
you are really in a hurry, you can turn the flame up, but then you
REALLY have to stir it continuously.
The lower the flame, the less you need to stir.
The lower the flame, the less you need to stir.
Next, we are going to
add the rest of the liquid and the
flour and beef style seasoning. The flour I like to use is
Wondra, quick-mixing flour. It is a smoother ground flour and
is
much easier to blend without lumping. Any all-purpose flour
will
work if you don't have Wondra.
Since I am
making 4 cups of gravy, I am going to add 1/2
cup of Wondra flour to 2 cups of water.
(Remember I already have 2 cups milk in the pan.). The ratio is 2 Tablespoons flour for each cup of liquid. (A little math lesson here - 1 cup is the equivalent of 16 Tablespoons and therefore 1/2 cup is the
equivalent of 8 Tablespoons.)
(Remember I already have 2 cups milk in the pan.). The ratio is 2 Tablespoons flour for each cup of liquid. (A little math lesson here - 1 cup is the equivalent of 16 Tablespoons and therefore 1/2 cup is the
equivalent of 8 Tablespoons.)
Make sure to whisk the
flour into the water. I love
this little flat whisk
I bought from Pampered Chef, but any whisk or fork will do.
I bought from Pampered Chef, but any whisk or fork will do.
Next, add 1/4 Cup
McKay's beef-style vegan seasoning.
You can use whatever seasoning you like best. Whisk
the
addition in well to the flour and water. Depending on the
seasoning you use, it may have a tendency to lump - so stir,
stir, stir.
Now,
add
the water, flour and beef-style seasoning to the milk and Earth Balance
already on the stove.
Now is when
you really need to stir, stir, stir the gravy.
If I am going to get lumps, it is normally
when the gravy is first fully mixed and beginning to heat.
when the gravy is first fully mixed and beginning to heat.
All you have to do now
is stir the gravy over medium high
heat until it begins to thicken.
The trick is to not sample too much of it along the way or you'll have no room left for dinner!
The trick is to not sample too much of it along the way or you'll have no room left for dinner!
For
more picture recipes, click here.
"Wisdom From the Kitchen" | Veg4Health.com Melbourne Florida
