roasted garlic gravy
i realize that this recipe may have been a little more helpful *before* thanksgiving, but i still wanted to share it because it is the bomb. you can make it to go with your leftovers, and it may also be an idea for the person that posted about how to use up extra roasted garlic. even my meat and potatoes, biscuits and gravy loving boyfriend wants me to make it all the time.
it is from the book "vegan vittles" by joanne stepaniak.
1 large head garlic
6 Tbsp. whole wheat flour
2 Tbsp. olive oil
2 cups water or veggie broth
2 Tbsp. soy sauce (i use bragg's)
1 tea. thyme
1 tea. marjoram (or oregano)
fresh ground pepper
roast garlic - peel off outer skin, rub with olive oil and put in 375 degree oven for 20-30 minutes until browned. let it cool, slice off top and squeeze out all of the yummy roasted garlic goodness into a bowl and mash it up. roast flour in a saucepan for a few minutes, stirring constatly, until it is fragrant. add olive oil and roasted garlic and cook for 5 minutes on low heat. whisk in water or broth, soy sauce, herbs and pepper and simmer gravy for 20 or so minutes, stirring occasionally, until it reaches desired consistancy.
truly amazing!
it is from the book "vegan vittles" by joanne stepaniak.
1 large head garlic
6 Tbsp. whole wheat flour
2 Tbsp. olive oil
2 cups water or veggie broth
2 Tbsp. soy sauce (i use bragg's)
1 tea. thyme
1 tea. marjoram (or oregano)
fresh ground pepper
roast garlic - peel off outer skin, rub with olive oil and put in 375 degree oven for 20-30 minutes until browned. let it cool, slice off top and squeeze out all of the yummy roasted garlic goodness into a bowl and mash it up. roast flour in a saucepan for a few minutes, stirring constatly, until it is fragrant. add olive oil and roasted garlic and cook for 5 minutes on low heat. whisk in water or broth, soy sauce, herbs and pepper and simmer gravy for 20 or so minutes, stirring occasionally, until it reaches desired consistancy.
truly amazing!