submitted 5 days ago by ericbomb@lemmy.world to c/vegan@lemmy.world

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I make gravy for potatoes/rice using bouillon cubes, but IDK what to put over my biscuits!

Any suggestions? (preferably on cheaper side so can eat it on the regular)

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[-] cerement@slrpnk.net 5 points 5 days ago

classic sawmill gravy was based off béchamel but using cheap items with food shortages after the Revolutionary War – I think it should be relatively straight forward to adapt …

start with a roux from flour and oil (coconut oil, light olive oil, avocado oil)
thicken with plant milk (almond milk, oat milk)
flavor with black pepper (maybe a hint of liquid smoke)
season to taste with salt (or mushroom seasoning (Asian grocery, Trader Joe’s) or Vegemite)

[-] ChonkyOwlbear@lemmy.world 5 points 5 days ago

Crush up some dried porcini mushrooms and add it to the gravy. Maximum savoriness.

[-] nokturne213@sopuli.xyz 2 points 5 days ago

Similar to what I do, but I made a jar of sausage seasoning. Basically a bunch of herbs and spices that would go into breakfast sausage. I add some of the seasoning to the gravy, a little brown sugar, and liquid smoke.

this post was submitted on 29 Jun 2024

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