From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: VEGAN: A Gravy and Sauce Compendium (LONG)
Date: 18 Nov 92 16:05:33 GMT

This is for all those people who want a gravy or sauce recipe that
they can make instead of buy, escpecially since there aren't that many
available!  

The Gravy and Sauce Compendium

TVP Gravy:
----------
1 cup tvp
7/8 cup water
1 med. onion
oil for frying
1/2 cup ww flour
1/3 cup cold water
3 cups soymilk
1/4 cup nut. yeast
1 tsp. salt
pepper to taste
1 tsp. celery seed
2 Tbsp. margerine

Soak 1 cup TVP in 7/8 cup boiling water.  Chop and saute onion in oil.
Remove from heat and add flour, then whisk in the 1/3 cup cold water.
Add soymilk, and heat on medium until gravy thickens.  Cook for 10
more minutes over a low heat.  Whisk in the tvp and the rest of the
ingredients and serve.  (Potatoes are recommended for this recipe).


Nutritional Yeast Gravy (Golden Gravy):
---------------------------------------
1/3 cup white unbleached flour
1/3 cup nut. yeast
1/4 cup oil or margerine
2 cups water
1 Tbsp. soy sauce

Toast flour over medium low heat until you start to smell it.  Add
yeast, stirring to mix it well, and add oil.  When it becomes bubbly,
add water.  Whisk while it cooks and thickens.  Add soy sauce, salt
and pepper to taste, and serve.

Mock Sausage Gravy: (Makes 1 qt)
-------------------
Stir and set aside:
1 cup tvp
7/8 cup boiling water
1 Tbsp. tamari

Toast 1/2 cup ww flour until you can smell it, stirring occasionally
to avoid burning it.  Stir in 1/4 cup oil or margerine.

Slowly stir in, whisking all the while:
4 cups warm vegetable stock (use a boullion cube if stock unavailable)
2 tsp. sage
1 tsp marjoram
1/2 tsp. salt
1/4 tsp. pepper

Simmer gravy, and when it bubbles, add tvp.  This can be made the
night before and used to serve over biscuits for a hearty breakfast.

Mushroom Sauce: (Makes 1 qt)
---------------
1/2 cup ww flour
1/2 cup oil
3 cloves garlic, diced
3 onions, chopped fine
1 green pepper, diced
1 stalk celery, diced
1/2 pound mushrooms, sliced
3 cups vegetable stock or water
1/2 cup tamari
1 tsp. parsley
1 tsp. garlic powder
1/2 tsp. salt

In a medium saucepan, on medium heat, stir in the flour and 1/4 cup
oil.  Fry until golden brown.  Remove this mixture and set aside.  In
the same pan, add the rest of the oil, garlic and other vegetables.
and saute for about 7 minutes.  Add the mushrooms and cook 3 minutes
more.  

Place stock and flour mixture in a blender, and blend until
homogenized.  Add blended mixture to sauted veggies.  Season with
tamari, garlic powder, salt, and parsley.  Cook on low for 10 minutes.
Add more flour for a thicker sauce.

Nutritional Yeast Gravy 2: (Makes 2 1/2 cups)
--------------------------
1 1/2 cup stock or water
1/2 cup nut. yeast 
1/4 cup tahini
1/8 onion, diced
1 garlic clove, diced
3 Tbsp. tamari
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt

Combine stock, nut. yeast and tahini in a blender and blend on medium
for about a minute.  Add the remaining ingredients - blending well on
high.  Add more liquid to thin, or tahini to thicken.  Season to
taste.

Pour gravy into medium sized saucepan.  Cook over low heat until warm,
stirring constantly.

Creamy Garlic Sauce: (Makes 3 cups)
--------------------
2 Tbsp. tahini
1 1/2 cups water
1/3 cup nut. yeast
2 Tbsp. arrowroot powder
3 cloves garlic, diced
3 scallions, diced
1/2 tsp. garlic powder
1/2 tsp. celery salt

Combine the tahini and water in a medium sized saucepan; add the
nutritional yeast.  Sift the arrowroot powder (sift through a
strainer), and add to the mixture; add the remaining ingredients,
mixing well after each addition.

Place pan over low heat and cook for approximately 5 minutes, stirring
often, until sauce is thick.

Hot Miso Dressing: (Makes 3 cups)
------------------
2 Tbsp. ww flour
2 Tbsp. oil
2 1/2 cup water or stock
1 small onion, chopped
3 scallion tops, chopped
4 Tbsp. miso paste
   and 1/2 cup water
1/2 tsp. garlic powder
1 Tbsp. sweetener of choice (optional)

Combine the flour and oil in a medium sized saucepan.  Place over
medium heat and toast for 3 minutes until golden brown, stirring
constantly.  Add the stock, onion and scallions and stir well.

When mixture boils, reduce heat. Dilute the miso with the water and
add to saucepan.  Add garlic powder and continue stirring until a
creamy consistency is reached.  For a sweet and spicy taste, add the
sweetener.

Tamari-Thyme Gravy:
-------------------
2 tsp. canola oil
1 cup ww pastry or barley flour
6 cups stock, pasta water, or water
3 Tbsp. tamari or soy sauce
1 tsp. salt
3 Tbsp. arrowroot powder
1/2 cup water or stock
1 Tbsp. dried thyme (or substitute sage)
Additional water or herbs as needed

Heat oil in a heavy bottomed pan.  Roast flour in oil until golden and
aromatic, 8 to 10 minutes.  Allow to cool for 20 to 30 minutes.

Whisk flour with half of stock or cold water and bring to boil over
medium heat, whisking or stirring constantly.  Add soy sauce and salt.
Continue to stir.  REduce heat to low, cover and simmer for 20
minutes.

dissolve arrowroot in water and add to gravy with herbs.  Stir to
thicken.  Simmer 15 minutes.  Taste and adjust seasonings as needed.
If too thin, simmer and stir several minutes with the lid off.  If too
thick, add a bit more water, stir and simmer.

Italien-Style Beet Sauce:
-------------------------
Note: This is reccomended in the winter and spring when tomatoes are
hard to find, and these vegetables aren't.  Try over pasta.

2-4 cloves garlic
1 cup diced onions
3 cups diced buttercup squash
1 cup diced beet root
1/4 tsp. salt
3 1/2 cups water or stock
2 Tbsp. tamari or soy sauce
1 Tbsp. italian herb blend (sage, marjoram, rosemary, basil, oregano,
  thyme)  
1 Tbsp. arrowroot powder
1/2 cup water

Place first six ingredients ina heavy pot.  Cover, bring to a boil and
simmer 30-40 minutes, until vegetables are soft.  Puree in a food
processor or blender.  Return to pot and add tamari and herbs.

Dissolve arrowroot in 1/2 cup of water.  Stir this into sauce.  Bring
sauce back to boil, stirring constantly as arrowroot thickens.  Simmer
10 minutes to blend flavors.  Add more water if too thick, or cook
down with pot uncovered if too thin.

Easy Mushroom Gravy:
--------------------
(This is a homemade recipe, so ingredient amounts are very
approximate.)

About 1 pound of mushrooms (white and shitake)
Several cups of water, or as needed
Whole wheat flour to thicken
Soy sauce to taste
1/2-1 tsp. salt
Herbs of your choice (I usually use basil, marjoram, thyme)

chop mushrooms small or large, depending on your taste.  Shitake
mushrooms give this a really meaty quality, so if possible use as many
as possible (about half and half).  In a large pan add a couple
tablespoons of water and the mushrooms, and heat on medium.  Let the
mushrooms cook for about 8 or so minutes until most of the water has
cooked out.  Add herbs.  Slowly add flour and water, stirring
constantly as to avoid lumps.  When it has become the consistency you
like, add salt and soy sauce.  Pepper is optional.  

This tastes great over plain brown rice, but I'm sure it would taste
--
Tara McDermott                                  tara@starburst.umd.edu

Sweet and sweet is their poisoned note, the little snakes' of silver throat,
in mossy skulls that nest and lie, ever singing "die, oh! die."
Newsgroups: rec.food.veg