with coriander and fennel. Serve over stuffing, mashed potatoes or as a cream sauce for creamed spinach!

Makes 4 cups

2 T. extra virgin olive oil

2 t. margarine

2 t. flour

1 c. Silk Original Coconut Milk

2 t. Vegeta all-Purpose Seasoning, Product of Croatia

1 c. additional coconut milk

1 c. non-dairy creamer

½ c. fresh carrot juice

2 T. soy bacon bits

1-2 t. mild curry powder

2 t. ground fennel

½ t. onion powder

½ t. garlic powder

1 t. coriander

½ t. dry mustard

½ t. dried rubbed sage

¼ t. ground nutmeg

2 t. liquid smoke

½ t. salt

freshly ground black pepper

3 T. water

3 T. cornstarch

In large saucepan, over medium heat, add oil, margarine and flour. Stir the flour into the oil and margarine as they melt, browning the flour as a result. As it continues to cook, scrape the browned part from the bottom of the pan, stirring continuously. Don’t burn it, just brown it.

Now add 1c. of the coconut milk and the Vegeta seasoning. Stir, while continuing to scrape the bottom of the pan to loosen all browned flour. This is not a roux in that large amounts of oil is used with flour to produce a creamy, dark colored substance. We’re only browning the flour on the bottom of the pan as a flavoring agent. Don’t worry about the tiny brown bits.

Stir well, then add remaining ingredients, except water and cornstarch, stirring after each addition.

Bring broth to a soft boil.

Combine water and cornstarch in small cup; stir to dissolve. Add to saucepan, stirring till thickened, then continue to cook, stirring frequently, for about 10 minutes, over low heat. Adjust for salt.

And that’s it – a beautiful gravy for all your gravy needs.

Notes: Liking curry as I do, I used 2 tablespoons in this recipe; if you’d prefer less, then use less. Add less to start, taste as you go along and if you want more at the end, then add more.

I made creamed spinach using this gravy. Place 2, 10 oz. frozen packages leaf spinach in saucepan without any water. Cover and cook on low heat till thawed, breaking the frozen blocks apart as they cook. By not adding water to cook, you won’t have to squeeze the spinach dry before adding the gravy. When the spinach is separated and very hot, add as much gravy as you like. Heat again till hot and serve. Don’t overcook the spinach once the gravy is in it. Best to have the spinach ready, then add the sauce just before you serve the rest of the meal.

I served it over instant mashed potatoes, as well as pan-fried potato patties, and over pan-fried veggie chicken cutlets. It makes a wonderful gravy toast; simply toast your favorite bread, spread it with margarine or not, and top with gravy and freshy ground black pepper. Serve with applesauce.

For the non-dairy creamer I used Organic Valley Organic Soy Creamer – unsweetened.


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

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