I've said it before, I will say it again, I am addicted to gravy! This is my take on the hamburger gravy I grew up eating that eating that my Momma made. This same recipe can be made without the Textured Vegetable Protein to make a classic Cream Gravy, but it's so much better with the 'hamburger' in it, and full of protein. Ken's Vegan "Hamburger" Gravy Yield: 8 Servings
What you will need:
1/2 onion, finely chopped
1/2 cup all purpose flour
2 cups unsweetened Soy Milk (or any plant based milk of your choice)
4 tbsp vegan butter
1 cup Textured Vegetable Protein
1 tbsp black pepper
How to Make The Gravy:
Into a large skillet or sauce pan over medium heat put the butter and the onions and cook the onions until they are translucent. Then add the flour to coat the onions really well and let cook until it starts to brown.
Once the flour has browned some, add the soy milk and whisk really good to combine. Then stir in the Textured Vegetable Protein.
Cook over medium heat, stirring occasionally, until the gravy starts to thicken up. Then add the black pepper.
When the gravy thickens up and reaches the consistency you like, it is done. If it gets a little too thick, you can stir in a little hot water to thin it down some.
How to serve The Gravy:
Slather it over whatever you prefer. I love it on "Ken's vegan Biscuits" or even just on top of a slice of toast.
Storing leftovers in the refrigerator:
To store in the fridge I suggest placing the leftovers in an airtight container. It will stay good for up to a week, if it lasts that long.
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