VEGETARIAN GRAVY
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
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
VEGETARIAN GRAVY
This is a delicious vegetarian gravy!
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 6.9 g, Fat 11.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 381.8 mg, Sugar 3.2 g
VEGETARIAN GRAVY
We used ingredients high in umami -- the fifth taste after sweet, sour, salt and bitter -- to create a super savory gravy for veggie lovers.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 2 1/2 cups gravy
Number Of Ingredients 16
Steps:
- Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
- Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup, use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
- To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Melt the butter in another medium saucepan over medium heat. Add the sage leaves, and stir for 30 seconds; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
- Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.
VEGETARIAN GRAVY II
This is a delicious gravy. If you're not sure you'll like the flavour of nutritional yeast (brewer's yeast), start by using 1 and 1/2 tbsp. in the mixture.
Provided by woodland hues
Categories Vegan
Time 6m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix cornstarch with 1/2 cup cold broth.
- Put remainder of broth, and nutritional yeast in a saucepan. Heat to boiling.
- Turn down to medium. Stir in cornstarch mixture, stirring constantly. Cook until thick (1 - 3 minutes).
- Serve immediately.
Nutrition Facts : Calories 31.8, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.3, Sodium 456, Carbohydrate 4.8, Fiber 1.3, Sugar 1.1, Protein 2.7
EASY VEGETARIAN GRAVY
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
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
15-MINUTE VEGETARIAN GRAVY
A milk gravy for lacto-vegetarians you can feel good about eating. Look for a ham base that doesn't contain pork, just ham flavoring, like Orrington Farms or Haco Swiss. Serve over biscuits.
Provided by Deselle
Categories Side Dish Sauces and Condiments Gravy Recipes Vegetarian Gravy Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium saucepan over medium heat. Sprinkle with flour and whisk to combine. Cook for 2 to 3 minutes.
- Meanwhile, combine water, ham base, and liquid smoke. Slowly add liquid to pan, whisking constantly until smooth. Whisk in milk, a little bit at a time. Continue to cook, stirring often until gravy thickens, about 5 minutes. Season to taste with pepper.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 10.3 g, Cholesterol 9.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.2 g, Sodium 180.5 mg, Sugar 4.3 g
EASY VEGETARIAN GRAVY
Here's a quick and easy recipe that is vegetarian, using basic ingredients that you'll have sitting around in the kitchen. Not only will you save time, but this recipe is healthy and can be made vegan too! From the Urban Cooking Guide
Provided by _teyie
Categories Sauces
Time 20m
Yield 2 cup
Number Of Ingredients 7
Steps:
- Put margarine in a pot and saute the onions and garlic over med-high heat.
- Reduce heat back to medium after onions and garlic have become golden brown.
- Make a roux by gradually adding the flour, while continuously stirring to avoid lumps.
- Still stirring, add soy sauce and water to the mixture.
- Add salt and pepper to taste.
- Once the gravy has reached desired thickness, turn off the stove and you are done!
VEGETARIAN GRAVY
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
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.
VEGAN BISCUITS WITH WHITE BEAN AND TEMPEH GRAVY
Biscuits and gravy is no one's idea of a heart-healthy meal. This vegan version of the brunch classic swaps out the sausage for fiber-rich beans.
Provided by Joy Manning
Time 1h
Yield 4 servings
Number Of Ingredients 32
Steps:
- Place a rack in middle of oven and preheat to 425°.
- Stir ½ cup soy milk and 1 tsp. apple cider vinegar in a small mixing bowl to combine. Set aside.
- Whisk ¾ cup whole wheat flour, ½ cup all-purpose flour, 1½ tsp. baking powder, 1 tsp. sugar, ¼ tsp. baking soda, and ¼ tsp. kosher salt in a medium bowl to combine. Grate 4 Tbsp. frozen stick-style vegan butter into dry ingredients using the large holes of a box-style grater and mix with a fork until butter has broken into smaller bits and is well coated. Add soy milk mixture and continue stirring with a fork until a shaggy dough forms. Turn out onto a floured cutting board and shape into a roughly 5" square with a bench scraper. Cut dough into 4 square biscuits.
- Arrange on a baking sheet, brush with soy milk, and bake until golden brown on bottom, 18-20 minutes.
- Purée one 15-oz. can Great Northern beans, rinsed, 1 cup vegan chicken broth, mushroom broth, or water, ½ cup soy milk, 2 Tbsp. all-purpose flour, and 1 Tbsp. white miso in a large liquid measuring cup with a stick blender until smooth (or use a regular blender).
- Heat 1 Tbsp. canola oil in a small saucepan over medium-high heat. Add 1 small shallot, chopped, and cook until softened, about 3 minutes. Add 1 garlic clove, chopped, and 1 Tbsp. finely chopped sage and cook until fragrant, about 1 more minute. Add puréed bean mixture, bring to a simmer, and cook, stirring and lowering heat as needed, until thickened, about 5 minutes. Stir in ½ tsp. freshly ground black pepper and ¼ tsp. apple cider vinegar and season with salt. Keep warm while you make the tempeh crumbles.
- Heat 1 Tbsp. canola oil in a 12" cast-iron skillet over high heat. Add one 8-oz. package tempeh, crumbled into ½" pieces, and cook, undisturbed, until well browned in some spots, 5-7 minutes. Add 1 Tbsp. nutritional yeast, ¼ tsp. dried sage, ¼ tsp. dried thyme, ¼ tsp. kosher salt, ¼ tsp. onion powder, and ¼ tsp. smoked paprika and continue to cook, stirring occasionally, until tempeh is well coated in the spices, about 1 more minute. Remove from heat, add 2 tsp. maple syrup, and stir to coat. Add crumbles to gravy and stir gently.
- Cut biscuits in half. Arrange biscuit bottoms on a plate and top with gravy and tempeh mixture. Finish with biscuit tops, sprinkle with ¼ cup finely chopped chives and season with pepper.
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