Tuesday, December 13, 2011

Easy Savory Gravy

Just in time for the holidays, I've discovered this wonderful all-purpose gravy recipe, so savory that meat-eaters won't miss the beef broth, turkey stock, giblets or whatever other animal un-friendly products normally go into gravy.  The secret?  Soy sauce.

  • 2 tablespoons olive oil
  • 6 tablespoons all-purpose flour
  • 28 ounces vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 1/2 teaspoon black pepper
1. Heat the olive oil in a saucepan over medium heat.  Add the flour and cook for 5 minutes, stirring constantly with a whisk.  The flour should be lightly browned by the end, but if you find that it is browning too quickly, remove from heat and stir with a whisk until cooled.

2. Gradually add the broth, stirring constantly with a whisk.  Add the soy sauce and black pepper.  Continue to cook for about 15 minutes, until thick, stirring frequently.

Serve anywhere you love gravy of course.  Over mashed potatoes or other root vegetables, over kasha sauteed with onion, over stuffed Gardein turkey (you know you have some leftover in your freezer after Thanksgiving...), or over leafy greens like wilted kale.

Nutrition Info:
12 servings (about 1/4 cup), Calories 42 

Tasting Notes:
A silky, savory gravy.  I worried the soy sauce would be too strong but it was the perfect touch - just a subtle hint of umami, without being overpowering.  I particularly liked this version over mashed potatoes, but try it anywhere and everywhere you normally like gravy.


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