Vegan Gravy (adapted from Vegetarian Gravy on http://www.vegcooking.com/)
3 Tbsp. Earth Balance
3 Tbsp. corn starch
2 1/2 cups vegetable stock (I like to use Veggie Better than Boullion)
3 Tbsp. dark soy sauce salt and pepper to taste
• Heat the oil in a saucepan and add the cornstarch. Stir over moderate heat for a few minutes until the flour turns brown.
• Pour in the water or stock and stir slightly until thickened. Simmer for 10 minutes, then add the soy sauce and a little seasoning to taste, if desired
For the Potatoes:
4 potatoes, diced
3/4 cup soy milk
2 Tbsp. margarine
1 T Montreal Chicken Spice (trust me makes all the difference)
Cook the potatoes and then add the remaining ingredients and whip with electric beaters.
For the Brussels sprouts:
1 bag frozen sprouts (fresh if you can)
4 Tbsp. extra virgin olive oil
• Defrost sprouts slightly and then cut them in half, arrange in a baking dish, and set aside.
• Mix the salt, pepper, and olive oil and pour the mixture over the Brussels sprouts. Bake in a preheated oven for about 25 to 30 minutes at 375 degrees F. Turn after about 15 minutes to ensure even cooking.
Makes 4 servings
Lisa (Show Me Vegan)
I’ve never made vegan gravy, but that with mashed potatoes sounds great.
yeah what’s up with these cold rainy days?
btw, I don’t know if you are in the Burlington area but if so New Ethic is open on North St, Burlington’s first pure vegetarian cafe. It’s yummy and cute!
Mashed potatoes and brussel sprouts, a meal made in Heaven.
Bex said…”yeah what’s up with these cold rainy days?
btw, I don’t know if you are in the Burlington area but if so New Ethic is open on North St, Burlington’s first pure vegetarian cafe. It’s yummy and cute!”
No I haven’t been there yet! I will have to try it though, thanks for letting me know about it.
Mashed potatoes and onion rings. That sounds so decadent. not to mention the gravy part!
And brussel sprouts. I love them. Sometimes I will eat a whole box in one sitting.