The other day when My husband and I had our little impromptu Thanksgiving celebration I needed to make a gravy to go with our holiday roast. Unfortunately since the dinner was impromptu my resources were limited as I had not been shopping. Using what I had on hand at the time I came up with this super simple, yet super flavorful gravy. I couldn’t believe just how good it turned out, and it tasted amazing on our roast and our mashed potatoes. So if you’re in a bind this year, and you need a quickie gravy, this is the one for you. Or if you just want to cut a few corners, and do less work - who’d blame you? - I got you covered.
Quickie Pan Gravy
1/4 C Earth Balance
1/4 Whole Wheat Pastry Flour
2 tsp Minced Dried Onion
½ tsp Garlic Powder
1 Vegan Beef Bouillon Cube
1 ½ C Water
2 Tbsp Tamari
2 Tbsp Red Wine
1 tsp Thyme Leaves
Black Pepper to taste
- Melt the Earth Balance in a medium sized sauce pan over medium heat.
- Whisk in the flour. Whisk vigorously to form a roux, when the Earth Balance and Flour have come together and are beginning to turn golden, and smell toasty, add in the water, vegan bouillon, onion, and garlic.
- Bring to a boil, and then lower heat and let simmer, whisking frequently.
- Add in the Tamari, Red Wine, Thyme Leaves and black pepper.
- Continue to whisk on low heat until the gravy has thickened. This should take about 5 minutes.
- Once you’ve reached your desired consistency, remove the gravy from the heat. Pour it into a serving bowl and use liberally on your favorite holiday roast or a mound of mashed potatoes.
It tasted really good on both the Field Roast 'meat' & the mashed potatoes you made. I totally suggest people try this!
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