Most Simple Vegetarian White Gravy Recipes

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EASY VEGETARIAN ONION GRAVY



Easy Vegetarian Onion Gravy image

Vegetarians and vegans, rejoice! This gravy is exactly what you've been missing on Thanksgiving. It's so easy to whip up a batch. Just keep those saucy carnivorous mitts away from the gravy boat - meat eaters may prefer it over their own.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 6

5 tablespoons butter (can sub Earth Balance [see Vegan Option])
1/2 cup finely diced yellow onion
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1 tablespoon Tamari or soy sauce (optional)
Salt and fresh ground black pepper to taste

Steps:

  • In a medium saucepan over low heat, melt the butter.
  • Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
  • Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
  • Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
  • Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.

Nutrition Facts : Calories 115 kcal, Sugar 1 g, Sodium 252 mg, Fat 10 g, SaturatedFat 6 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Cholesterol 25 mg, ServingSize 1 serving

VEGETARIAN GRAVY



Vegetarian gravy image

Make this vegetarian gravy ahead of time and keep in the freezer to pair with veggie sausages, or meat. Great for a tasty, fuss-free supper

Provided by Good Food team

Categories     Condiment, Dinner

Time 45m

Number Of Ingredients 13

1 onion, chopped
2 carrots, finely diced
2 celery sticks, finely chopped
2 bay leaves
1 large thyme sprig
large knob of butter
1 tbsp sugar
2 tbsp plain flour
1 tsp Marmite (optional, but it does add colour and depth)
1 tbsp tomato purée
2 tbsp red wine vinegar
1l vegetable stock (or chicken or beef stock, if you prefer)
soy sauce, to taste

Steps:

  • Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
  • Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
  • Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.66 milligram of sodium

EASY VEGETARIAN GRAVY



Easy Vegetarian Gravy image

I made this up after forgetting to buy a pre-made gravy on Christmas. I'm glad I did! It's the best vegetarian gravy I've ever tried!

Provided by Millie42889

Time 15m

Yield 2

Number Of Ingredients 6

¾ (14 ounce) can vegetable broth
1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®)
1 tablespoon finely chopped onion
1 teaspoon garlic salt
1 teaspoon ground black pepper
3 tablespoons all-purpose flour

Steps:

  • Combine broth, vegetable base, onion, garlic salt, and pepper in a medium pot. Cook over medium heat while stirring occasionally until it comes to a full boil.
  • Slowly stir in flour and whisk constantly until sauce is thick, 5 to 10 minutes.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 13.7 g, Fat 0.5 g, Fiber 1.3 g, Protein 2.1 g, Sodium 1215.7 mg, Sugar 2.2 g

WHITE GRAVY



White Gravy image

Make and share this White Gravy recipe from Food.com.

Provided by Mrs. Hughes

Categories     < 15 Mins

Time 7m

Yield 1 cup

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
salt
fresh ground black pepper

Steps:

  • In a heavy skillet over medium-high heat, melt butter.
  • Stir in flour until well blended.
  • Add milk, stirring well.
  • Reduce heat to a simmer and stir constantly for about 4-5 minutes until gravy is thick and bubbly.
  • Season with salt and pepper.
  • Serve warm.

VEGETARIAN GRAVY



Vegetarian Gravy image

Provided by James Peterson

Categories     Sauce     Onion     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Fennel     Root Vegetable     Carrot     Turnip     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield About 2 cups

Number Of Ingredients 12

1 medium onion, peeled, quartered, and broken into large chunks
1 large carrot, peeled and halved lengthwise
1 fennel bulb, green fronds removed and bulb cut into quarters
1 medium turnip, peeled and cut into quarters
5 ounces mushrooms, such as crimini or shiitake, trimmed and cut into quarters (about 2 cups total)
4 medium tomatoes, cut into quarters and seeded
15 sprigs fresh or 2 teaspoons dried thyme
3 cups of vegetable broth or water
1 tablespoon chopped fresh parsley, chervil, or tarragon (optional)
For thickening (optional):
2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 375°F.
  • Spread the vegetables and thyme in a single layer in a dry heavy-bottomed flameproof roasting pan. Roast until any juices released by the vegetables have caramelized on the bottom of the pan, about 2 hours. Stir the vegetables using a wooden spoon to scrape up the crust on the bottom and sides of the pan. Continue roasting, stirring occasionally, until there is a brown crust covering the bottom of the pan, about 1 hour.
  • Transfer the pan to the stove and add 1 cup of water. Bring to a boil, and continue boiling until the water dries out and caramelizes on the bottom of the pan, 3 to 5 minutes. With the pan over high heat, continue to caramelize the vegetables for 10 more minutes, adding drops of water to any dry spots and using a wooden spoon to scrape up the crust forming on the bottom of the pan.
  • Add 3 cups of vegetable broth or water to the roasting pan and bring to a simmer while scraping the caramelized juices on the bottom of the pan with a wooden spoon. Continue simmering and scraping for about 1 minute.
  • Pour the liquid and vegetables through a fine-mesh strainer set over a blender, pushing down on the vegetables to release their juices. Add about 3/4 cup of the vegetables to the blender (discard the remaining vegetables) and purée on high for 1 minute. Strain the gravy again, pushing on any remaining solids to help thicken the gravy. Season to taste with salt and pepper and garnish with parsley, chervil, or tarragon, if desired. DO AHEAD: Gravy can be made ahead and kept covered in the refrigerator, up to 3 days. Reheat in a small saucepan over moderate heat.

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