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<p class=MsoNormal><b><span style='font-size:11.0pt;font-family:"Trebuchet MS";
color:black'>Roux</span></b><span style='font-size:11.0pt;font-family:"Trebuchet MS";
color:black'><br>
<br>
<u>Ingredients<br>
</u><br>
3 cups of hot water<br>
1/4 cup of flour<br>
3 TBLS of vegetable oil<br>
3 vegan vegetable bouillon cubes<br>
<br>
Dissolve the bouillon in the hot water. To a very hot frying pan add the
vegetable oil but don't let it smoke. With a wooden spoon in hand add the flour
a little at a time while constantly stirring. When the oil is completely
absorbed a paste will form. Cook and stir for a very short time, usually not
more that 15 seconds, slightly longer for a darker gravy, now slowly add the
hot water, all 3 cups still stirring. Because the water is hot lumps should not
form. Stirring and a little practice will give you a feel for this. The gravy
will be thick and bubbly and wonderful. Remember you can always add a little
water or flour to adjust the texture, a little flour goes a long way so be
sparing<br>
<br>
This recipe is a modified roux which we designed for the beginner. Variations
include different oils, seasoning and the use of canned bouillon or even
better, home made vegetable broth. I suggest practicing a few times with this
simplified version to master the techniques and then experiment with your own
favorite version. It won't take long before you can make great gravies in your
sleep, just like grandma's. <br>
<br>
Vegan<br>
<i>Makes 3 cups</i></span></p>
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