Vegan Chicken Gravy Recipes

EASY GOLDEN VEGAN GRAVY

Steps:

• Whisk together the water and 7 simple ingredients in a microwave-safe bowl, and place in the microwave for about 2-minutes, stirring at the halfway mark.
• One of the ingredients needs to be a thickener of some sort, and you can use flour, cornstarch, or arrowroot powder. Personally, I like to use arrowroot powder because it doesn't clump nearly as much and it's so easy to use, but you can use any type preferred.
• The gravy will thicken as it heats. If it doesn't get as thick as you would like, add 30 seconds to the microwave time. And, if it gets too thick, add a tablespoon of water and whisk together well.
• It is really easy to adjust to the consistency desired. Just remember that it will continue to thicken for up to about one minute after cooking.

VEGAN GRAVY

Steps:

• Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and the mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until the mixture thickens, about 5 minutes more. Add yeast and black pepper; stir.

VEGAN "CHICKEN" GRAVY

Steps:

• Place all ingredients in blender and blend until smooth and creamy.
• Pour blended mixture into small saucepan. Stir constantly over medium heat until thickened.
• Serve hot over our favorite entrees.

VEGAN CREAM SAUCE/GRAVY

Steps:

• Mix up the soy milk (if making it from powdered mix) in a blender.
• Add 1/2 cup raw cashews. Blend.
• Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary.
• As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up.).
• Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.).
• Stir well.
• Continue to stir as it cooks and thickens, to avoid lumps.
• When thickened and bubbling evenly, it is done.
• It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired.

VEGAN GRAVY

Steps:

• In a small saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in flour until blended; cook and stir until lightly golden brown, 8-9 minutes (do not burn)., Whisk cornstarch and broth. Gradually whisk into flour mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in soy sauce, yeast extract, garlic salt and pepper.

ULTIMATE VEGAN GRAVY

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the portobello mushrooms, onions, carrots, celery and garlic into a roasting tin, toss in the sunflower oil, then spread out into a single layer. Roast for 40 mins, undisturbed - the veg should be very slightly charred.
• Drizzle over the agave, vinegar, tomato purée, soy and 2 tbsp water. Toss together until completely coated, then return to the oven for 5 mins until sticky and caramelised. Stir in the flour and dried mushrooms, and return to the oven for a final 10 mins.
• If the tin is flameproof, put on the hob over a low heat, stir in the port and cook until you have a thick paste mixed in with all the ingredients. Pour over two-thirds of the stock, add the herbs, bring to a boil and cook for 10 mins. If the tin isn't flameproof, drizzle over the port, stir to loosen all the burnt bits, then tip everything into a pan and continue with the stock and herbs.
• Turn off the heat and mash everything with a potato masher to extract as much flavour as possible. Carefully pass the contents through a sieve set over another saucepan, pushing down to release all the liquid. Add the rest of the stock and simmer until the gravy is thickened and rich. Leave to cool. To serve, simply reheat. Will keep, chilled and covered for up to three days or frozen for up to two months.