Veg Gravy for Mashed Potatoes

Veg Gravy for Mashed Potatoes


  • Melt a couple of tablespoons of butter and add 4 tablespoons of
  • flour and stir cook over medium heat till a rich golden tan or
  • brown. When the color is the way you want it, add 2 cups of boiling
  • vegetarian stock. I use the veggie cubes in water. Add this, all
  • at once, to the flour mixture, and stir vigorously with a whisk.
  • Lower heat a bit and cook a minute or two, taste and season.


Note: You may use less or more butter and less of more flour depending on how thick you like your gravy. It's easier to thin it out if it's too thick but more of a chore to add more flour after it's made. I'm guessing here with the amount of butter. Basically, I put the flour in the pan and add butter and mix and only add enough butter (use olive oil if you don't use dairy), to blend it all together. You don't want to use too much oil/butter. Use only enough so the flour doesn't look dry and forms a thick, moist concentration. If you're ambitious you can make your own stock, I basically do what I would do for chicken stock. Just leave out the chicken! I use onions, celery and celery tops, carrots, bay leaf, and a bouqet garni with parsley and peppercorns. Cook for an hour or two to release all the flavor. Season and strain. You can use it right away or freeze it.

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