I tried this gravy over Beyond Italian Sausage – and it was made for it! What a surprise! A perfect fit.

Makes 3 cups

CNAP ClipBoard: This gravy also serves up well over stuffing or mashed potatoes.

2 c. Imagine Organic Vegan Vegetable Broth

1 c. carrot juice – I used Bolthouse Farms

1/2 c. additional vegetable broth

1/4 c. cornstarch

1 t. onion powder

1 t. garlic powder

1 t. mild Hungarian paprika

2 t. ground rosemary

1/4 t. ground allspice

1/2-1 t. liquid smoke

3 T. Bragg’s Liquid Amino Acids – soy sauce substitute

1 T. dark brown sugar

1 t. salt plus to taste

fresh grind black pepper to taste

2 T. extra virgin olive oil

2 T. margarine

In small saucepan, over medium heat, combine vegetable broth and carrot juice.

In cup combine 1/2 cup additional vegetable broth with cornstarch, stirring till totally dissolved.

  • If per chance you let the cornstarch set in the broth while doing something else, be sure to re-stir, since it will clump up on the bottom of the cup

When broth boils, add cornstarch liquid, whisking rapidly till thickened.

Reduce heat to low and cook about 10 minutes.

Add remaining ingredients, stirring after each addition. Cook another 10 minutes, at a soft boil, stirring as needed.

Adjust for salt. Serve immediately, or when cool enough, pack into covered container and refrigerate till needed.

Reheat when ready and serve as you would any chicken or beef gravy.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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