The fifth installment of the No Vegan Left Behind Thanksgiving Recipe Program is brought to you by me! I got this recipe a million years ago (appx) from my friends at Endearing Records. I’ve made it repeatedly, ever since.
We want you! Volunteer! Help a vegan in need! Submit a recipe. Just e-mail it me! Easy peas-ey.
7 TBSP margarine
7 TBSP four
3½ Cups veggie stock (“chicken” or “beef” flavor preferred)
½ Cup red wine
1/3 Cup soy sauce
fresh pepper, rosemary to taste
Make a roux with the margarine and flour. This is a fancy French word that means melt the margarine in a pot, then add in the flour and whisk the two together until it forms a sticky paste.
SLOWLY, like ¼ cup at a time, whisk in the stock, wine and soy sauce. If you go too quickly you’ll get lumps and nobody wants tumorous gravy! Add pepper and rosemary if you like them.
Bring to a boil for about 5 minutes, then reduce heat to a simmer for another 10. Whisk it every now and then for lump and skin prevention. It’s done when it thickens!
Slather on everything, or drink straight from a glass, we won’t judge.