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~2 cups gravy


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Good Gravy!


  • 1.5 tbsp earth balance margarine
  • 1.5 tbsp butter
  • 1 tbsp wheat pastry flour
  • 1 tbsp all purpose flour
  • 1 ¾ cups veggie broth, made from cubes
  • 2 tbsp teriyaki sauce
  • a few shakes worcestershire sauce
  • 1 tbsp nutritional yeast
  • milk, to thin the gravy
  • 1 tsp Penzey's Mural of Flavor Seasoning


Make a roux with the margarine, butter, and the two flours. Cook on medium heat 5 minutes.

Dissolve the cube of buillon in 1 3/4 cups water in the microwave. Add the Mural of Flavor, worcestershire sauce, and teriyaki sauce to the broth.

Begin adding the broth mixture to the cooked roux, a little at a time. I think I used about half of the broth mixture. Watch the gravy thicken and make it a consistency that pleases you. Sprinkle the nutritional yeast into the gravy.

Add milk to the thickening gravy to thin it if you need to. I sort of alternated the broth mixture and the milk to get the gravy to the right consistency. It's hard to describe the method-this is one of those that you do til it "looks right." Serve on meatless roast, mashed potatoes, whatever!


vegetable broth teriyaki sauce worcestershire sauce earth balance butter flour wheat mural of flavor