Step-by-Step Beef Style Gravy

This is my kid’s favorite gravy.  It makes everything taste wonderful.  We love it on mashed potatoes, brown rice, seitain, soy curls, whole wheat bread and simply by the spoonful.  We use McKay’s beef style vegan seasoning, but you can use whatever flavoring/seasoning that you like. Most seasonings are pretty high in salt – so just be careful and plan the rest of your meal and day taking into account the salt content of the gravy.

Nancy Walker, Healthy Eating


My first ingredient is Earth Balance, a natural buttery spread made without andy hydrogenated oils. Earth Balance has a wonderful taste – just like butter- and is usually less expensive. All of the ingredients are non-GMO which adds to its appeal.



Nancy Walker, Healthy Eating


I am making 4 cups of gravy in this recipe, so I am starting out with about 1/3 cup Earth Balance. The general rule of thumb is 2 Tablespoons of Earth Balance for every cup of gravy.  That can get pretty fattening, so you may want to cut it back to 1 Tablespoon. I tried eliminating the Earth Balance, but the gravy just didn’t taste as good.




Nancy Walker, Healthy Eating


Next, we are going to add 2 cups soy milk.  Make sure it isn’t a flavored soy milk or the gravy will taste a little funny.  Rice milk or almond milk will work just fine also.


Nancy Walker, Healthy Eating


After the Earth Balance is melted, add the 2 cups of soy milk. Be sure to stir while adding the milk.




Nancy Walker, Healthy Eating


Stir while adding the milk and the entire time it is heating. I generally keep the flame at around a medium setting.


Nancy Walker, Healthy Eating

If you are really in a hurry, you can turn the flame up, but then you REALLY have to stir it continuously. The lower the flame, the less you need to stir.





Nancy Walker, Healthy Eating


Next, we are going to add the rest of the liquid and the flour and beef style seasoning.  The flour I like to use is Wondra, quick-mixing flour.  It is a smoother ground flour and is much easier to blend without lumping. Any all-purpose flour will work if you don’t have Wondra.




Nancy Walker, Healthy Eating


Since I am making 4 cups of gravy, I am going to add 1/2 cup of Wondra flour to 2 cups of water (Remember I already have 2 cups milk in the pan.).  The ratio is 2 Tablespoons flour for each cup of liquid. (A little math lesson here – 1 cup is the equivalent of 16 Tablespoons and therefore 1/2 cup is the
equivalent of 8 Tablespoons.)


Nancy Walker, Healthy Eating


Make sure to whisk the flour into the water.  I love this little flat whisk I bought from Pampered Chef, but any whisk or fork will do.




Nancy Walker, Healthy Eating


Next, add 1/4 Cup McKay’s beef-style vegan seasoning.  You can use whatever seasoning you like best.  Whisk the addition in well to the flour and water.  Depending on the seasoning  you use, it may have a tendency to lump – so stir, stir, stir.


Nancy Walker, Healthy Eating


Now, add the water, flour and beef-style seasoning to the milk and Earth Balance already on the stove.




Nancy Walker, Healthy Eating

Now is when you really need to stir, stir, stir the gravy.  If I am going to get lumps, it is normally when the gravy is first fully mixed and beginning to heat.




Nancy Walker, Healthy Eating


All you have to do now is stir the gravy over medium high heat until it begins to thicken. The trick is to not sample too much of it along the way or you’ll have no room left for dinner!

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