Does anyone have a suggestion for making gravy for "tofurky"? It's
going to be a stew with potatoes, onions and broccoli.

I don't have plain soy milk, mine is vanilla flavored. I do, however,
have white flour, vegetarian bouillon powder, garlic powder, onions,
and "liquid smoke" hickory seasoning. (I was hoping to use the smoke
for gravy seasoning but I haven't seen any recipes to adapt yet.)
There are some dry herbs in the kitchen cabinet too, but I don't have
a list...don't let that inhibit you! Ideally, it would be something I
can make without going to the store...could I just make it from the
broth that develops during cooking, the way "meat eaters" do?


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Therese Shellabarger / The Roving Reporter - Civis Mundi
/ http://tlshell.cnc.net/

> wrote:
> Does anyone have a suggestion for making gravy for "tofurky"? It's
> going to be a stew with potatoes, onions and broccoli.

Not a recipe, but:

At my local supermarket, in the health/hippy food section (recently
being invaded by the Aitkins low-carb stuff, but that's a different
post), there is a selection of good dry vegan/vegetarian "gravy" (some
flavors are made with milk products, some are not). A little more
expensive then the normal stuff, runs about a (US) dollar a packet.

I find it pretty tasty, especially with mashed potatoes.

~ Jesse Meyer

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> > wrote:
>
>>Does anyone have a suggestion for making gravy for "tofurky"? It's
>>going to be a stew with potatoes, onions and broccoli.
>
>
You know, the most recent moosewood has a recipe for a carmelized onion
gravy that would fit very well. Of course I dont have the recipe on me
right now though...

Seattlejo

Peel an onion and cut it in small cubes, roast them with oil in a pan until
glossy. Add some flour, 3 - 4 tablespoons, roast while stirring until
goldbrown. Add slowly 1/2 liter of vegetable broth (see remark below) while
stirring fast with an eggbeater; take care that the gravy does not go lumpy.
Add pepper, garlic powder, liquid smoke and dry herbs to taste. Nutmeg is a
perfect spice for broccoli and cauliflower dishes!

Take the water that is left from boiling the broccoli;do not pour it away
but use it for the broth in adding the vegetarian bouillon powder.

The consistence of the gravy depends on the ratio flour/broth, so add more
liquid if too thick.

If not vegan but vegetarian, a touch of real butter or sour cream can be
added before serving. As I personally love lemon very much I always add a
little bit of fresh lemon juice to almost every gravy or soup, also a sip of
white wine adds a nice taste.

Regina
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As long as people massacre animals, they will kill each other. Indeed,
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Regina Schmid > wrote:
> As I personally love lemon very much I always add a little bit of
> fresh lemon juice to almost every gravy or soup, also a sip of white
> wine adds a nice taste.

Fresh lemon juice is *excellent* in gravy. Also red wine, soy sauce,
veggie Worcestershire sauce. Yes, all in the same gravy.

Kake

I just make a basic chicken soup without the chicken. I brown onion and carrots
and celery in a little olive oil then add water, parsley, bay leaf and garlic
cloves. I use more veggies than I would use if I were making chicken soup to
make up for the flavor lost from the lack of meat.
Then proceed with making the gravy. Bring to almost a boil and keep at a light
simmer from then on. Cook an hour or two to get all the flavor out of the
veggie.
Strain the stock and keep very hot. Brown the right amount of flour with some
oil (you're making a roux here) and when it is the right shade of brown (don't
burn it!), add the boiling stock and quickly whisk.
You'll have a really great tasting gravy that tastes just like real
turkey/chicken gravy.

Enjoy!
June

On Thu, 8 Jan 2004 23:58:30 GMT, (ShantiP1) took a
very strange color crayon and scribbled:

>You'll have a really great tasting gravy that tastes just like real
>turkey/chicken gravy.

As it turns out, I just stirred the roux in, no browning involved.
Prior to this, in cooking the Tofurky, I added a touch of hickory
smoke flavoring along with the usual herbs and garlic powder, and this
came out later in the gravy flavor, making it the best approximation
of turkey gravy that I've ever eaten.


--
Therese Shellabarger / The Roving Reporter - Civis Mundi
/ http://tlshell.cnc.net/

On 2003-12-18, > wrote:

> Does anyone have a suggestion for making gravy for "tofurky"? It's
> going to be a stew with potatoes, onions and broccoli.

Responding a bit late, but...
I found this link at Thanksgiving this year (first google result for
"vegetarian gravy", and found it to be quite tasty. As the site points
out, it is *not* low fat.

http://www.boutell.com/vegetarian/gravy.html

Personally I'd use cremini rather than white mushrooms, but that's
mostly a matter of personal preference.

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