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.
DELICIOUS VEGETARIAN GRAVY
Honestly, this tastes better to me than the real thing. And, it is much better for you with less saturated fat and no cholesterol. The flavor will greatly depend on which broth or bouillon you use, so experiment a bit until you find one you like. It is great with mashed or roasted potatoes and goes well with a Tofurkey. This also works really well as a stew base--just add the cornstarch at the end when the veggies are cooked. It is very easy to prepare, and freezes perfectly, so we make huge batches so some is always ready. When you reheat from frozen, either run it through the blender or use a hand blender after thawing to regain a creamy consistency.
Provided by Yobittles
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk the margarine and flour together over low heat in a small saucepan for a few minutes until the flour is cooked and golden.
- Add the water and bouillon or broth, tamari, thyme, and pepper. Bring to a boil while whisking often to keep it smooth.
- Lower heat and simmer a minute or so.
- Combine cornstarch and water and stir well to get rid of lumps. Whisking gravy briskly, pour into saucepan. Continue whisking until gravy returns to a boil and has thickened.
Nutrition Facts : Calories 94.3, Fat 5.7, SaturatedFat 1.2, Sodium 322.1, Carbohydrate 9.7, Fiber 0.2, Sugar 0.1, Protein 1
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
DELICIOUS VEGETARIAN GRAVY
Make and share this Delicious Vegetarian Gravy recipe from Food.com.
Provided by VeggieCook98
Categories Sauces
Time 1h10m
Yield 3 cups, 5 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sauce pan, melt the butter over medium heat. Add the onion, carrots, celery, celery leafs, peppercorns, and bay leafs. Cook until very dark but not burned. 40-50 minutes.
- Stir in the flour and cook for 2-3 minutes.
- Slowly pour in the broth while stirring constantly. Bring to a boil, and then drop the heat to low, cover, and cook for 20 minutes.
- Strain through a cheesecloth and serve immediately.
- Enjoy.
Nutrition Facts : Calories 97.7, Fat 7.1, SaturatedFat 4.4, Cholesterol 18.3, Sodium 95.2, Carbohydrate 8, Fiber 1.4, Sugar 2.1, Protein 1.1
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