Friday, November 26, 2010

Yellow Gravy


This is the gravy I used for the mini  veggie pot pies.  It would also make a nice topping for some mashed potatoes or even steamed vegetables.

Yellow Gravy

4 cloves of garlic (chopped)
1 cup of vegetable broth
1/4 cup of nutritional yeast
2 tablespoon of onion (chopped)

1 tablespoon of oil
1 tablespoon of oregano
1  1/2 teaspoon of corn starch
1 teaspoon of cayenne pepper
1 teaspoon of marjoram
1 teaspoon of salt
1 teaspoon of thyme
1/2 teaspoon of turmeric
1/4 teaspoon of sugar


In a sauce pan, bring the oil to low heat.  Add the turmeric, garlic, and onion and allow to cook for 5 minutes.  The garlic should not begin to brown.  Add the vegetable broth, corn starch and mix well.  It will not thicken immediately.

Add the remaining ingredients and mix well.  Reduce heat to as low as possible and allow to cook for 15 minutes.  This should not quite simmer but be close.  Stir frequently.

After about 15 minutes, it will be thickening slightly.  Personally, I like my gravy with the small (garlic and onion) chucks in it but adding the mixture to the blender for a quick puree will make it nice and smooth.

4 comments:

Mihl said...

Yay, gravy!

Jeni Treehugger said...

I LOVE the colour.

jessy said...

i was looking for the recipe when i read about your pies. thanks for posting it! the color is beautiful and it sounds ridiculously gooooood!

Alessandra said...

Yes, I think it works, the concept is certainly new to me, never thought of gravy as yellow, but, being Italian, always as red or dark. It looks good.

ciao
A.