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.
Excellent! Wouldn't change a thing. I used homemade no slat added veggie stock. Thanks for sharing the wonderful keeper recipe.
Made this to take to my family's Thanksgiving - everyone loved it, even the non-vegetarians! So yummy and so easy to make! Will definitely be making it for future holidays :)