Thanksgiving is just a few short weeks away, and the husMait kitchen has been testing some vegan recipes. One of our favorites was Vegan, Gluten-Free Stuffing-Muffins with Mashed Potatoes and Gravy from Ilene Godofsky Moreno. Ilene made a miso gravy to go on top of hers, but I wanted a gravy that was closer to our pre-vegan turkey gravy.
Let's talk Gravy 101 first. Everything I know about gravy and sauces I learned from the Fannie Farmer Cookbook, by Marion Cunningham. Gravy and its sister Bechamel Sauce have some fundamentals that are easy to master. Begin with equal parts fat to flour, and cook this roux over medium heat, whisking constantly, for a minimum of 3 minutes and up to 15 minutes. Roux cooked for 3 minutes will lose its raw flour flavor, and will produce a pale gravy. The longer you cook the roux, the deeper the color becomes, and the more flavor develops. However, watch the roux carefully as it will burn. To the roux whisk in stock, milk, or cream.
Our first gravy is Fannie Farmer Basic Chicken or Turkey Gravy. The recipe calls for a ratio of 4 Tablespoons of pan dripping fat + 3 Tablespoons of flour + 2 cups of pan drippings liquid and stock which produces 2 cups of gravy. It was in this cookbook where I learned a foolproof way to have smooth gravy is to whisk in warm or hot liquid to the roux.
With that knowledge let's talk about our second way - Vegan Onion Gravy. We want a rich, savory, brown gravy to go with our Stuffing Muffins.
Method: I started with thinly sliced onion, sautéed in 1 tablespoon of canola oil and a pinch of salt until it was just on the verge of caramelization. I knew I needed to cook the onions for a minimum of three more minutes so they would further caramelize during that time, and I did not want them to burn. Then I added Miyokos European Style Cultured Vegan Butter and all-purpose flour and let the roux cook for at least 3 minutes, but probably closer to 6 minutes until it was a lovely rich brown. Then I added 1 cup of warm Better than Boullion Seasoned Vegetable Base and seasonings. I continuously whisked this until the gravy thickened and became a rich golden brown.
- 1 small onion, sliced thin
- 1 tablespoon canola oil
- 2 tablespoons Vegan Butter
- 2 tablespoons flour you can sub 1-1 gluten-free flour
- 1 to 1 1/2 cup vegetable broth
- 1 sprig of fresh thyme
- black pepper
- salt (taste before adding additional salt at the last step)
- Signature Bakeware 5 Piece set
- 24 Cup Mini Muffin Pan
- 7" Santoku Knife
- 10" Silicone Whisk with wooden handle
- Stainless Steel Measuring Cups
- Stainless Steel Measuring Spoons
You could omit the onions and use another vegetable, such as mushrooms or carrots or celery to be browned at the start, to create a Jane version of this gravy.
Finally a note on quantity this was more than enough for the Stuffing Muffin recipe above. You can certainly scale this recipe up or down depending on how many people you will be serving. A general rule of thumb is 1/4 to 1/2 cup of gravy per person.
Find a video tutorial and more images over on Instagram.
As always thank you for stopping by and let me know if you try our recipes in the comments below and or by tagging us on Instagram.
Sending warm wishes to your home,
from the husMait home kitchen.