Prep 10 mins
Cook 0 mins
Honestly, this tastes better to me than the real thing. And, it is much better for you with less saturated fat and no cholesterol. The flavor will greatly depend on which broth or bouillon you use, so experiment a bit until you find one you like. It is great with mashed or roasted potatoes and goes well with a Tofurkey. This also works really well as a stew base--just add the cornstarch at the end when the veggies are cooked. It is very easy to prepare, and freezes perfectly, so we make huge batches so some is always ready. When you reheat from frozen, either run it through the blender or use a hand blender after thawing to regain a creamy consistency.
- 2 tablespoons flour (pretty much any kind, AP is fine)
- 2 tablespoons margarine (I like Smart Balance)
- 2 cups water or 2 cups vegetable broth
- 1 vegetable bouillon cube (Omit this if you use broth. I like McCormick "chicken", but Knorr is also ok.)
- 1 tablespoon tamari (soy sauce is not as good, but ok)
- 1 pinch thyme
- fresh ground black pepper
- 1 1⁄2 tablespoons cornstarch
- 2 tablespoons cold water
- Whisk the margarine and flour together over low heat in a small saucepan for a few minutes until the flour is cooked and golden.
- Add the water and bouillon or broth, tamari, thyme, and pepper. Bring to a boil while whisking often to keep it smooth.
- Lower heat and simmer a minute or so.
- Combine cornstarch and water and stir well to get rid of lumps. Whisking gravy briskly, pour into saucepan. Continue whisking until gravy returns to a boil and has thickened.
Yummy! Great on vegetarian meatballs and mashed potatoes. It is almost like a chicken gravy.
This is awesome! I made it with organic Imagine Vegetarian NO - chicken broth (kind of bland), and used organic balsamic vinigarette salad dressing as the Tamari/soy sauce. It was very bland, tasting like weird (vegan) butter, so I put in a sprinkle of poultry spices, garlic powder, onion powder, and a touch of salt. It was so good! I think I'll add some chives too. It had a tad too much thyme though, because I'd put in what the recipe called for, before adding the poultry herbs (Simply Organic Chicken Grilling seasonings). But it was still yummy! So, one could make two or more types of gravy, depending on what type of broth, sauce (tamari/soy/balsamic, etc) and seasonings they used. So, this is really amazing because it's totally customizable. I'll make another later, using Better that Bullion, organic vegetable paste made into a broth, and maybe balsamic and a bit of molasses, for a "dark style." I hate saying "beef" style. The one I made with NO chicken broth, would be "light style", instead of "poultry" style. It's so great to eat savory foods that are completely animal free!
This was amazingly good. I put it on the "Really Good Vegetarian Meatloaf (Really!)" by SaraFish. I actually HAD to make a substitution, which I don't like to do when I write a review, but I think I had similar results so I can still review. I substituted vegetarian oyster sauce (from Asian grocery stores, made with mushrooms and soy) for the tamari.