Vegan Country Style Gravy Recipes

ULTIMATE VEGAN GRAVY

Finish your Christmas morning efforts by reheating this make-ahead gravy. It's the perfect partner to all your favourite trimmings at the festive table

Provided by Good Food team

Time 2h

Number Of Ingredients 16

Ultimate vegan gravy image

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.

Nutrition Facts : Calories 196 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.2 milligram of sodium

Ingredients

6 large portobello mushrooms
3 onions, unpeeled, quartered
4 carrots, unpeeled, roughly chopped
3 celery sticks, roughly chopped
1 garlic bulb, halved
2 tbsp sunflower oil
2 tbsp agave syrup
2 tbsp red wine vinegar
2 tbsp tomato purée
2 tbsp soy sauce
100g plain flour
25g dried mushrooms
150ml ruby port
2 litres vegetable stock
3 bay leaves
small bunch of thyme

VEGAN GRAVY

This is a creamy and thick vegan brown gravy which is excellent with the vegan 'meat' loaf, vegan mashed potatoes, or vegan biscuits. This gravy is so yummy, any meat-eater would enjoy it.

Provided by Vegan Fatty

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Vegan Gravy image

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.

Nutrition Facts : Calories 250.4 calories, Carbohydrate 18.1 g, Fat 16.4 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 1.3 g, Sodium 846.4 mg, Sugar 5.3 g

Ingredients

¼ cup canola oil
⅓ cup all-purpose flour
¼ cup vegetable broth
3 tablespoons tamari sauce
2 cups soy milk
2 tablespoons nutritional yeast
ground black pepper to taste