When attempting my first vegan thanksgiving, I stumbled upon this recipe and was delighted and surprised how flavorful and traditional this gravy tasted. A must for family gatherings and dinners!
- all purpose flour
- non dairy margarine (I used Earth Balance)
- 1 not beef or not chicken bouillon (I used Edward & Sons) if you can’t get a hold of this you can use veggie bullion, its easy to find
- 1 1/2 cups of water
- 1/4 teaspoon of liquid smoke
- salt & pepper to taste
Step1: Heat an melt the margarine in a sauce pan. Sprinkle in a little flour and with a whisk, mix with the butter until its a thick paste. (This is called making a roux.) Now pour in the water and add the bouillon cube, stir to mix everything together. When it starts to simmer lighty and slowly sprinkle in flour to thicken, add the liquid smoke and salt and pepper to taste. Keep adding flour until it is a gravy consistency.
Pour over mashed potatoes, lentil loaf, or anything you want. This gravy will have you saying yummmmm.
This dish is perfect for fall with seasonal veggies and that hint of autumn spice. I love root vegetables and this recipe spotlights a couple of favorites. Served as a side or eaten alone, you can be sure this one will become a tradition 🙂
- 2 cups of chopped cubed carrots
- 2 cups of chopped cubed yams
- Juice from 1 Orange
- 2 oz raisins (2 snack size boxes)
- 1/2 cup of coconut meat. (I scooped out of a fresh coconut, if you can’t find a fresh coconut you can probably find prepacked coconut.)
- 1/4 cup brown sugar
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 teaspoon of nutmeg
- 3 tablespoons of nondairy butter
- Walnuts to top (optional)
Step1: Preheat oven to 350 degrees. Cut carrots and peel and cut yams. Place in a casserole dish. Mix the brown sugar, coconut, cinnamon, ginger, nutmeg, butter, and the juice from the squeezed orange in a blender until ingredients and mixed together well then throw in the raisins.
Step2: Pour glaze over carrots and yams and mix well. Cover and place in the oven and bake for 45 mins to an hour.
Great as a Thanksgiving side!