Ingredients (use vegan versions):
- 2 tblsp reduced-calorie stick butter/non-hydrogenated vegan margarine
- 2 tblsp all-purpose flour
- 1/4 teaspoon veggie poultry seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- 1 cup low-salt vegetarian chicken-flavoured broth
Directions:
Melt butter in a small saucepan over medium heat.
Add flour, poultry seasoning, salt, and paprika, stirring with a whisk.
Gradually add broth, stirring until blended.
Cook 5 minutes over medium-high heat or until thick, stirring constantly.
Yield: 6 servings (serving size: 2 1/2 tblsp)
Note: Chicken broth is the vegetarian chicken-flavoured powder (similar looking to the
name brand 'Bovril'). I've bought it in bulk from a large health food store and I've also
seen it available at regular grocery stores sold next to the "real" chicken broth.
Usually the directions call for 1 tblsp for 3/4 cup hot water, so add a bit more powder
and 1/4 cup more water to equal 1 cup broth required for this recipe.
P.S. This gravy is awesome with mashed potatoes! In my family, there are still a couple
of meat-eaters and they really like this gravy, too.
Serves: 6
Preparation time: 15 minutes
|
