Honey Thyme Gravy
So, I’ve finally just made the Chickpea Cutlets from Isa Chandra’s Veganomicon. I’d heard variously that they were a bit too dry, a bit low on flavour, the best thing ever. I wanted a good gravy to be safe, but didn’t want the heaviness of my usual go-tos (red wine gravy & roasted garlic gravy). I wanted something lighter & ended up thinking honey, thyme, lemon. So I made a basic roux & added the flavors I wanted. This gravy is a perfect compliment to the chickpea cutlets (which by the way, are the best thing ever. Very similar to the Morningstar Chik Patties I used to be addicted to).
Honey Thyme Gravy
(makes enough for 4 chickpea cutlets)
2 T butter
2 T flour
1 C veggie stock
1 T thyme
1 t honey
1 t lemon juice
salt & pepper to taste
Melt the butter in a small saucepan over moderately low heat. Stir the flour into the butter & cook, stirring often, 5 minutes. Slowly add the veggie stock to the roux while stirring. Bring to a simmer, stirring to avoid lumps. Add the thyme, honey, lemon, salt & pepper. Adjust seasonings to taste. Reduce to desired thickness.
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