Ratners Vegetarian Brown Gravy Recipes

VEGAN BROWN GRAVY

Steps:

• Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.

BROWN GRAVY (VEGAN/VEGETARIAN)

Steps:

• Heat the margarine in a large skillet over medium heat.
• Sauté the onion for a couple of minutes, or until transparent.
• Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
• Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
• Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
• Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.

RATNER'S VEGETARIAN BROWN GRAVY

Steps:

• Place mushrooms in a bowl and pour the water over them.
• Let stand 25 minutes.
• Drain, reserving liquid.
• Chop mushrooms very fine and set aside.
• Heat butter in a 3-quart saucepan over medium heat.
• Add onion, carrot, celery, pepper and garlic.
• Cook, stirring frequently, until tender, about 10 minutes.
• Add mushrooms and cook 3 minutes more.
• Sprinkle in flour and paprika and stir to combine.
• Cook for 2-3 minutes, stirring frequently, until there is a film of flour on the bottom of the pan.
• Add reserved liquid, stirring constantly.
• Bring to a boil and stir in tomato puree, salt and pepper.
• Simmer gently, partially covered, for 20 minutes.
• Strain if desired (optional).
• This can be refrigerated, tightly covered, for several days, and frozen for up to 3 months.

EASY VEGAN BROWN GRAVY

Steps:

• In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
• In a separate small bowl, whisk together the thickener of your choice and water.
• After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
• As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
• The gravy is ready to be poured over any and everything!

EASY VEGETARIAN ONION GRAVY

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.

RATNER'S VEGETABLE CUTLETS

Steps:

• Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
• Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
• Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
• Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
• Bake for 45 minutes, or until lightly golden browned. Serve hot.

VEGETARIAN BROWN GRAVY

Steps:

• 1. Melt butter in small sauce pan. 2. Whisk butter and flour for about 30 seconds. 3. Add Broth and soy sauce. 4. Stir until you achieve desired thickness. 5. Stir in parsley 6. Serve warm.