Our New Gravy

After all the last few posts on Proposition 2, I thought it might be time for something a little lighter.  It's still a little early, but Jane is starting to think about our Thanksgiving menu.  Thanksgiving is one of our favorite holidays and last year was our first Thanksgiving as vegans.  We will very likely have an almost identical meal to last year, but Jane wasn't thrilled with the Tofurky or the gravy she made.  We've since tried a number of recipes for gravy some based on nutritional yeast, some on mushrooms, and others are just a concoction of ingredients.  While none of them have been downright awful, Jane still haven't landed on one that we both "love."  That is until last night.  And it's so easy!

Jane made some zucchini.  While it was cooking, one of our cats needed a bunch of assistance.  When she came back to the zucchini, it had overcooked a bit.  We're not big on soggy vegetables, nor do we want to throw food away.  So, she decided to disguise the mess, by making a sauce.  She used equal parts of yellow miso and vegetable stock.  YUMMY!  We still have to try this over "meat" - but we're both hopeful.

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Comments

  1. So timely, I was just about to search for a new gravy recipe and caught this one via your Twitter feed, thanks!

    - mike

  2. OH now that sounds yummy. I have a freezer full of zucchini…give me an idea for a pasta sauce.

  3. Hi Mike and LaTara,
    I hope it works for you. Let us know what you think! :)

  4. i think Bob Ross called these, “happy little accidents”. Sounds good. I’ve only tried one vegan gravy – the golden gravy from Real Food Daily – and we love it!

  5. Is there a post of the this gravy recipe with zucchini, miso, and stock? Or is it just the serendipitous mix of all of the above?

  6. I struggled with the same thing when I stopped eating meat for a few Thanksgivings. I happened across this great book called “Cooking Vegetarian” by Melina & Forest that had a to DIE for gravy recipe called “Rosemary Gravy” (which is a vegan recipe… most recipes I can use in vegetarian cookbooks are vegan as I’m allergic to dairy). It is seriously so good my mom started ladling it in to her normal gravy to make it taste better. Yum!

  7. Hi Nate,
    Yes, it was certainly a “happy little accident.” Jane likes the RFD cookbook, but neither of us cared much for the golden gravy.

    Hi Toadflax,
    No other post… Jane dropped about 1/2 C yellow miso into a small sauce pan, and then slowly added an equal amount of vegetable broth to the miso… stirring slowly. After it heated through (and before boiling) she poured it over the overcooked zucchini. — We’re not considering the zucchini as part of the gravy.
    Hope that helps.

    Hi Jennifer,
    I absolutely LOVE rosemary. And we have loads of it growing here in SoCal. I’ll have to see if I can find the recipe and we’ll give it a try. Thanks for the recommendation!

  8. The best gravies I’ve had for the tofurkey is a mushroom and veggie stock based gravy my mom improvises, and the orange juice and soy/sesame sauce that i think is on the tofurkey box or website. Especially good if you make it extra sweet savory and orangey.
    honestly the mushroom is the best though.

  9. Oh I forgot to mention on a tangent: the best thing i’ve veganized for thanksgiving was the green bean casserole – it was delicious and addictive and nobody ever would have known it was vegan.

  10. My all-time favorite gravy is the chickpea gravy in Vegan with a Vengeance. It is insanely awesome. It also makes a killer vegan shepherd’s pie by filling a casserole with steamed veggies, mixing in a batch of chickpea gravy, topping with mashed potatoes, and baking.

    Here’s the recipe:

    http://whatimcookingnow.blogspot.com/2006/03/vegan-with-vengeance.html

  11. I make a wickedly good mushroom gravy for thanksgiving but my sister in law is allergic to mushrooms so something like this might be good for her!

  12. Hi Emily,
    Those sound delicious!

    Hi Sparrow,
    Thanks. We actually have that cookbook, so maybe Jane will try it soon. It’s still hot here though, and the thought of shepherds pie (which I LOVE) is pretty far from our minds.

    Hi Nikki,
    It’s so easy, and relatively inexpensive, that there’s little risk in trying it. I hope you and your SIL enjoy it.

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