This delicious gravy goes great served with potatoes or rice.
| Servings |
1/2 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 69 | 0mg | 1g | 8g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
137.7 | Water saved (gallons) [animal consumption only] |
 |
290.9 | Manure (pounds) not deposited into the environment |
 |
413.8 | Grains / feed (pounds) not consumed by animals |
 |
713.3 | Methane (gallons) not created by animals |
 |
8,728 | CO2 (pounds) not released into the atmosphere |
 |
.008 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
Ingredients
- 2 Tbsp buttery spread
- 3/4 C yellow onions (diced)
- 1 garlic clove (minced)
- 2 Tbsp flour (unbleached all purpose)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp corn starch
- 2 C vegetable broth
- 1 Tbsp soy sauce
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium saucepan, cook the onion and garlic in the melted buttery spread until tender.
- Add the flour, salt, and pepper, and cook for an additional 10 minutes.
- In a bowl, dissolve the cornstarch in the broth; gradually add the broth to the onion mixture, and bring to a boil. Simmer for approximately 15 minutes or until thickened.
- Add the soy sauce and cook for another few minutes.
Recipe Notes
Store covered in the refrigerator for up to one week.
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