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  • Easy Vegan Gravy Recipe | Holiday VEGAN Recipes | Vegan Christmas | Cooking with Wine | The Edgy Veg

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  • On today’s episode of The Edgy Veg Candice reveals the mysteries behind making a simple, tasty vegan gravy perfect for the upcoming holidays. Be honest, you probably don’t even have your Christmas shopping done yet. Do you really have time to add making a complicated gravy to your list?

    FULL RECIPE HERE: http://wp.me/p2x3lA-30u
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    Your first step in making this delicious, and many would say unforgettable, vegan gravy will be to break out a pan and melt 1/4 cup of vegan butter into it. Candice is preferential to her own cast iron pan but really any pan you have taken a shine do will work just fine. Once your butter is melted you will add 1 1/2 chopped shallots and cook this all down until it is completely emulsified with the butter. If you don’t have shallots, or access to shallots, you can certainly use onions. According to Candice shallots are nothing more than snobby onions. You will cook your shallots, or onions, down for about 10 minutes adding butter as needed to make sure your onion product does not dry out.

    Once you have your onions looking nice and soft add your vegetable broth right to the pan. Increase your cooking heat to medium high and get this mixture boiling. You will let it boil for 10 to 15 minutes and then add a cup of cooking wine to the pan. At this point your mixture will be reduced and you are going to keep adding butter as seen in the video until you have added an entire 1/2 cup of vegan butter to your pan altogether. Candice recommends adding it a tsp at a time.

    By the time you get all your butter added your gravy is going to be reaching near perfection, but will still be too thin. There is a fine line you have to walk when making gravy, you don’t want it to be too thick and you certainly don’t want it to be too thin. In a small bowl mix together corn starch and cold water and add it in a bit at a time as you whisk your reduced gravy mixture. Keep in mind your gravy mixture should still be boiling as you do this. Add in roughly half of your corn starch and water concoction then wait and see if your gravy thickens up to the point where you are really satisfied with the consistency. If you aren’t seeing the results you want than slowly add in the other half, continuing to whisk of course.

    As soon as your gravy reaches the point where you are happy with it you can serve it. It is however recommended to let it cool for just a bit as it has been boiling for quite some time now.

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    I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare.

    #VeganChristmas #Christmasrecipes #VeganDinner #Gravy

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    Comments

    Annelise Nystrom says:

    Cheese commercial before this video… :/

    GirlNotGirly98 says:

    Can I not use wine?

    Mothers Moons says:

    Butter is not vegan

    Captain Desjardin says:

    wine_top.jpg. … Unfortunately for vegans, some wines are processed using animal products. The culprit: a process called fining. The fining process, when it is used, allows winemakers to remove unwanted compounds from wine either before or after the juice is fermented.

    Charles Moore says:

    Too much oil for me

    Gurpreet Jaswal says:

    Loveee this

    Srividya K says:

    I'm non alcoholic …wat to replace the cooking wine with??

    Liza Piché says:

    ''on top of poutine''… holy shit, she knows

    KarolinasKrafts says:

    Really liked your video! <3

    😀

    Azher Hall says:

    It looks like it tastes good but seems more like au jus than gravy since it's so thin but perhaps the gravy is just very thick where I come from

    erykasrpeach says:

    oh yeah! subscriber of the week! and to think I came here because my dad found you so long ago:)))

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