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All-Purpose Potato-Based Gravy

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Potatoes Sauces


  • 2 Sm./1 lg potato
  • 1 c Water
  • 1 Brown onion; coursely minced
  • Coursely ground black pepper
  • Olive oil; amt. opt
  • Veggie stock concentrate; (such as Vegex
  • Or Organic Gourmet Vegetable
  • Broth concentrate); to taste


(Optional: Any combination of stuff like poppy seeds, celery seeds, toasted sesame seeds, Lawry's Seasoned Salt) Microwave the potato(s) for about 8 minutes more or less, depending on your potato(s) and your microwave. Then, put them in a blender (do not peel) with the water and whirl until you have a puree. Set aside. In a hot skillet (I use my trusty electric wok), saute the onion in the olive oil until it's the way you like it. Pour in the potato puree, and moosh it around, cooking the hell out of it until it's also the way you like it (is there any other way?), adding seasonings to taste. That's it! This is great over steamed veggies or grains or biscuits or toast or eggs or corn on the cob or spinach even potatos! You could try it over ice cream or fruit salad but you'd be really weird. Posted to MC-Recipe Digest V1 #176
Date: Tue, 30 Jul 1996 19:52:15 -0700
From: "Keri, J. (Mike)" <> NOTES : No one loves gravy more than I do! Big problem: How does a veggie make really good gravy with no pan drippin's? Here's one way.