|
| Home
-> [Asian, Chinese, Ethnic, Holidays, Japanese, Sauces & Dressings, Thanksgiving, Vegetarian] -> [Thanksgiving gravy -v Recipe] |
| |
| |
Thanksgiving gravy -v
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Holidays, Japanese, Sauces & Dressings, Thanksgiving, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1/2
| quart | Vegetable stock | | 1/5
| cup | White or light miso | | 1/5
| cup | Low-sodium soy sauce | | 1/4
| tbsp | Dijon Mustard | | 1/2
| tsp | Poultry seasoning or other | | | Mixed herbs | | 1/8
| tsp | Dried sage | | 1/3
| tsp | Dried thyme | | 1/8
| tsp | Dried rosemary | | 1/8
| tsp | Black or white pepper | | 1/2
| tbsp | Cornstarch or arrowroot |
|
Procedures:
| 1 | Combine all ingredients except cornstarch or arrowroot in a 4-quart pot. | | 2 | Bring to a boil over medium heat, then lower heat and simmer for 10 minutes. | | 3 | At serving time, disolve thickener in ?c. cold water. | | 4 | Bring the gravy to a low boil. | | 5 | Slowly pour in the thickener and stir whie the gravy turns from milky to smooth and thick. | | 6 | Add enough thickener to reach the consistency you desire. | | 7 | Makes 8 cups. | | 8 | Note: poultry seasoning does not contain animal products. | | 9 | If you don"t have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary, sage, thyme, marjoram and basil. | | 10 | Per ?serving: 34 cal; 1 g. | | 11 | Protein; 0.1 g. | | 12 | Fat; 5 g. | | 13 | Carb;, 0 chol; 618 g. | | 14 | Sodium; 4 g. | | 15 | Fiber -=+dianne in freeport, texas+= |
|
|
|
| |
| |
| |
|
|
|
|
|
|