Thanksgiving Gravy -V

Categories: Vegetarian, Sauces, Holidays
Yield: 4 Servings

1/2 qt Vegetable stock
1/16 c White or light miso
1/16 c Low-sodium soy sauce
1/4 tb Dijon Mustard
1/2 ts Poultry seasoning or other
Mixed herbs
1/8 ts Dried sage
1/3 ts Dried thyme
1/8 ts Dried rosemary
1/8 ts Black or white pepper
1/2 tb Cornstarch or arrowroot

Combine all ingredients except cornstarch or arrowroot in a 4-quart pot.
Bring to a boil over medium heat, then lower heat and simmer for 10
minutes.

At serving time, disolve thickener in 1/2 c. cold water. Bring the gravy to
a low boil. Slowly pour in the thickener and stir whie the gravy turns from
milky to smooth and thick. Add enough thickener to reach the consistency
you desire. Makes 8 cups.

Note: Poultry seasoning does not contain animal products. If you don't
have poultry seasoning, use 2 to 3 teaspoons of a mixture of rosemary,
sage, thyme, marjoram and basil.

Per 1/2 serving: 34 cal; 1 g. protein; 0.1 g. fat; 5 g. carb;, 0 chol; 618
g. sodium; 4 g. fiber
-=+Dianne in Freeport, Texas+=-

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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