Many of you were so excited about my Easiest Vegan Brown Gravy that I knew that I had to offer up a lighter version for the plant-based 'poultry' meals, and even something 'white' in the Southern tradition for ladling over mashed potatoes, biscuits and the like.
The Brown Gravy used cornstarch to thicken it, but this one uses the Maizena Roux Pour Bechamel product. I've used this for years. It produces reliably lump-free and silky sauces and gravies. I use so much of this stuff that I order two boxes at a time, and ditch the boxes in favor or the reliable Mason jar! Much easier to spoon out of. Oh, and talking about spoons. You might notice that I rarely express measurements in terms of Tablespoon fulls of something. I'm from the 'French' school of une cuillère à soupe. A soup/table spoonful. It's generally going to be close enough. Unless you're baking. That's a different deal.
I also suggest that you have a couple of small lidded Mason jars in the kitchen. They have helpful markings on the side - one cup etc. And, they have lids. Add your water, broth, plant-based milk, then spoon in some Maizena, flour (Wondra is fine) or other starch for thickening (Cornstarch, tapioca, potato). Then SHAKE it like you mean it! This 'slurry' is what you'll use to thicken your broth or plant-based milk for sauce or gravy.
If you're going for the traditional white Southern-style gravy (Morningstar Farms Italian Sausage Style Crumbles are a fine stand-in for 'sausage') to serve over biscuits or potatoes, stop here. Bring your broth/plant milk to a boil - having added some granulated onion, herbs of your choice ( I add some ground sage, dried thyme, chervil, parsley, ground black pepper), and a bit of salt - pour in your slurry and whisk. Reduce the heat to a simmer, and let it cook for about five minutes, whisking/stirring gently.
You're done. But, if you want something that looks more like a poultry gravy, add a few drops at a time of good old Kitchen Bouquet! This stuff should be in every pantry. It's a preferred way to flavor soups and stews and sauces and gravies ... and add a bit of 'color' at the same time. Worcestershire sauce or my French Maggi Arome are great for the flavor, but not so much for the coloring aspect. But, as I said, a few drops at a time. Stir and see if the color is right for you. Add more if you need it.
As you can see, the color of this 'gravy' was just right on the slices of Quorn Meatless Roast. I'll let you in on the secrets of making the Quorn product look and taste more like the real deal in another post. I made extra gravy for using on open-faced hot turk'y sandwiches later in the week. This gravy can be made ahead and reheated. I simply left it on the cooktop, covered, and reheated it just before serving.
Here are my approximate ratios and ingredients for the 'poultry' gravy:
2 cups of vegan broth. I used the Better Than Bouillion No-chicken base concentrate.
1 cup of plant milk with 4-5 spoonfuls of Maizena or flour thickener.
To taste/ your choice:
Granulated onion or shallot - maybe a half teaspoon
Ground pepper - several grinds
Dried parsley - about a teaspoon
A bit of ground sage - maybe an eighth teaspoon
A bit of dried thyme
A bit of dried chervil
Or you can go for the French Blend of Fines Herbes
A few drops of Kitchen Bouquet
A few drops of Arome or Worcestershire sauce
Salt to taste
Technique:
Combine broth and seasonings in a pan. Bring to a boil.
Add the thoroughly mixed/shaken slurry.
Whisk like you mean it.
Reduce heat.
Simmer.
Adjust flavors.
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Thanks!