Holiday Vegan Golden Gravy Recipes
HOLIDAY VEGAN GRAVY
Tasty vegan recipe for potatoes or stuffing.
Provided by Susie
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 2 teaspoon vegetable oil in a large skillet over medium-low heat. Cook and stir onions, carrots, mushrooms, garlic, salt, and black pepper in the hot oil until coated, about 1 minute. Cover and cook until vegetables are soft, about 30 minutes. Uncover and increase heat to medium; cook and stir until vegetables are brown and caramelized, 7 to 10 more minutes.
- Pour white wine into vegetables and simmer until wine is reduced by 2/3, 2 to 3 minutes. Stir in sun-dried tomatoes, marjoram, thyme, and water. Bring to a simmer, cover, and cook until vegetables are very soft, about 30 minutes. Strain liquid into a large measuring cup, using a spoon to press as much liquid as possible into the cup.
- Heat 1 tablespoon vegetable oil in a saucepan over medium heat; stir in flour and cook, stirring constantly, until flour mixture is golden brown, about 5 minutes. Whisk in reserved vegetable liquid and simmer until thickened, 3 to 5 minutes.
Nutrition Facts : Calories 83 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 330.3 mg, Sugar 4 g
GOLDEN GRAVY
I was thinking this was from Veganomicon, but it's actually from The Real Food Daily Cookbook. It is so good my anti-vegan son said he LOVED it before he realized that it was vegan! It goes well over anything, but one of our favorites for it is Chickpea Cutlets, Recipe #283551. Enjoy!
Provided by Mom2CuteBoys
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir the nutritional year and flour in a heavy skillet over medium heat for 5 minutes or until fragrant. Set aside.
- Heat the oil in a large, heavy saucepan over medium heat. Add the onion and saute for 10 minutes or until tender and beginning to turn brown.
- Add the garlic, thyme and sage for 30 seconds or until fragrant.
- Whisk in the flour mixture thoroughly and then whisk in the water, tamari, salt and pepper.
- Bring to a simmer, whisking frequently and continue to simmer until the racy is thick and creamy. You can strain the gravy if you like or toss it in the blender for a minute or so, to get it smooth. (However, it tastes great even without straining!).
- The gravy will keep for 2 - 3 days, covered and refrigerated.
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