Vegetarian Mushroom Gravy
yields 11 cups
1 pound mushrooms
1/2 cup sliced onions
3 Tbsp. oil
1 cup white flour
1/4 cup oil
8 cups stock, or bullion or soymilk
2 Tbsp. soy sauce
1/2 tsp. black pepper
Lightly sauté the sliced mushrooms and onions in the 3 Tbsps oil. In another pan, combine and bubble the flour and 1/4 cup oil over low heat for one minute. Whisk in the stock, bouillon, or soy milk, along with the soy sauce and black pepper. Cook until thickened, whisk out any lumps.Stir in the mushrooms and onions, and serve.
From Tofu Cookery, Louise Hagler, Book Publishing Company, Summertown, Tenn.
Creamy Country Vegetarian Gravy
yields 9-10 cups
1 cup unbleached white flour
1 cup nutritional yeast
1/4 cup canola or soy oil
8 cups soymilk OR veggie stock and water
2 Tbsp. soy sauce
2 Tbsp. poultry seasoning
1 Tbsp. and 1 tsp. onion powder
1 tsp. garlic powder
1 tsp. freshly ground black pepper
Heat the flour and nutritional yeast in the oil until it starts to brown. Whisk in the soymilk (or stock and water), leaving no lumps. Whisk in the soy sauce, poultry seasoning, onion powder and black pepper. Heat until it thickens and just starts to boil.
From Soyfoods Cookery, Louise Hagler, Book Publishing Company, Summertown, Tenn.
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