What can be a replacement for ?!
I've been vegetarian for a little over a year now, and I never had to eat turkey gravy, since I loved turkey gravy, I was wondering if there was a replacement that tastes the same as that did!. Thank you =)Www@FoodAQ@Com
Answers:
I did a little research, and found this:
"Turkey" Gravy
2 cups broth (I guess whichever broth suits your vegetarian requirements)
2 tsps vegetarian "chicken" bouillon powder
1 tsp vegetarian "beef" bouillon powder
1 tsp sugar or equivalent
3 Tbs nutritional yeast
1 Tbs cornstarch
Mix cornstarch with 1/2 cup cold broth!.
Put remainder of broth, and nutritional yeast in a saucepan!.
Heat to boiling!.
Turn down to medium!.
Stir in cornstarch mixture, stirring constantly!.
Cook until thick (1 - 3 minutes)!.
Serve immediately!.Www@FoodAQ@Com
"Turkey" Gravy
2 cups broth (I guess whichever broth suits your vegetarian requirements)
2 tsps vegetarian "chicken" bouillon powder
1 tsp vegetarian "beef" bouillon powder
1 tsp sugar or equivalent
3 Tbs nutritional yeast
1 Tbs cornstarch
Mix cornstarch with 1/2 cup cold broth!.
Put remainder of broth, and nutritional yeast in a saucepan!.
Heat to boiling!.
Turn down to medium!.
Stir in cornstarch mixture, stirring constantly!.
Cook until thick (1 - 3 minutes)!.
Serve immediately!.Www@FoodAQ@Com
Sure there is!. :)
You'll want to start with a roux: Heat a little oil, or melt a little margarine (maybe about two tablespoons) in a medium sized pot!. Remove the pot from the heat, and mix in cornstarch or flour a little at a time until you have a smooth, pretty thick paste!. Then pour in some vegetable broth/stock!.!.!.probably about 1-2 cups!. Start off with about a cup, and you can add more if it thickens too fast!. Return to the burner, at a simmer, and mix it up REALLY well to distribute the roux evenly, otherwise you'll have lumpy gravy, and nobody likes that!. :) Then add some poultry seasoning (doesn't sound veg'an, but it's just sage & other herbs & spices), and maybe a little extra sage!. Mix it in, and keep stirring almost constantly!. Once it starts to thicken a little, taste it to see if you need more seasoning, or possibly some salt!. Add whatever is lacking, and keep cooking until it's just right!. If it gets too thick, add a little more broth & simmer until it's the right thickness!.
Just in case you didn't know, sage is the main thing you want to use to give anything a turkey "flavor"!. (But it really isn't TURKEY flavor, because almost no one eats turkey without any seasoning, so they wouldn't know what it actually tastes like!.)Www@FoodAQ@Com
You'll want to start with a roux: Heat a little oil, or melt a little margarine (maybe about two tablespoons) in a medium sized pot!. Remove the pot from the heat, and mix in cornstarch or flour a little at a time until you have a smooth, pretty thick paste!. Then pour in some vegetable broth/stock!.!.!.probably about 1-2 cups!. Start off with about a cup, and you can add more if it thickens too fast!. Return to the burner, at a simmer, and mix it up REALLY well to distribute the roux evenly, otherwise you'll have lumpy gravy, and nobody likes that!. :) Then add some poultry seasoning (doesn't sound veg'an, but it's just sage & other herbs & spices), and maybe a little extra sage!. Mix it in, and keep stirring almost constantly!. Once it starts to thicken a little, taste it to see if you need more seasoning, or possibly some salt!. Add whatever is lacking, and keep cooking until it's just right!. If it gets too thick, add a little more broth & simmer until it's the right thickness!.
Just in case you didn't know, sage is the main thing you want to use to give anything a turkey "flavor"!. (But it really isn't TURKEY flavor, because almost no one eats turkey without any seasoning, so they wouldn't know what it actually tastes like!.)Www@FoodAQ@Com
I think the gravy that comes with Tofurkey is quite good!. I don't remember how it compares to turkey gravy though!. I've been veg*n a looong time!. :-)Www@FoodAQ@Com
ill say ham and bolongaWww@FoodAQ@Com