We all know not all Thanksgiving dinners must be meat-a-paloozas. So on this newest episode of Good Gravy!, we solicited the gravy recommendation of considered one of Chicago’s most notable vegans.
Kat Barry is without doubt one of the cookbook authors behind the town’s beloved vegetarian restaurant, The Chicago Diner—meat free, as they are saying, since 1983.
Barry’s recipes makes use of finely floor cornmeal and unsweetened almond milk to duplicate the wealthy, silky texture of gravy, in addition to a bunch of Thanksgiving-tasting spices to make any dish you add this gravy to style like the vacations.
Kat Barry’s vegan gravy
1 white onion, diced1 1/2 Tbsp. grapeseed oil1/2 cup finely floor cornmeal3 cups vegetable stock1 1/2 cups non-sweetened almond milk1 tsp. onion salt1/four tsp. dried sage1/2 tsp. thyme1/four tsp. mustard1/four tsp. white pepper1/2 tsp. vegan Worcestershire
Warmth a big, deep skillet on medium-high warmth. Add the oil after which the diced onion. Saute till onions are translucent. Add the cornmeal and slowly pour within the vegetable inventory, whisking consistently. Add within the almond milk—you don’t want to make use of the total 1 1/2 cup, simply till it achieves the thickness and creaminess you want. (Be sure you not use the sweetened or vanilla-flavored almond milk!) Then add within the seasonings, proceed whisking, and let simmer till desired consistency is reached.