VEGAN BROWN GRAVY
Super simple vegan gravy recipe I use for poutine, savory pies, and mashed potatoes. You can add any herbs or seasonings of your choice.
Provided by btnymeg
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 6.6 g, Fat 7.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 624.5 mg, Sugar 1.4 g
VEGAN MUSHROOM GRAVY
This vegan and vegetarian mushroom gravy is rich, thick, and creamy, but without using any dairy! It is also quick and easy to make. Serve with mashed potatoes or pork chops (if you're not vegetarian).
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium-high heat. Add mushrooms and saute until soft, about 8 minutes. Add flour and stir until mushrooms are evenly coated. Slowly pour in vegetable broth, stirring continuously, until flour has completely dissolved and is mixed into the broth. Add salt, pepper, garlic powder, and thyme; stir to combine.
- Bring gravy to a boil. Reduce heat to low, stir occasionally, and simmer until thickened, about 5 minutes.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 10.6 g, Fat 14.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 378.5 mg, Sugar 2.5 g
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
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
VEGAN GRAVY
This vegan gravy is really easy to make. I like to serve it over poutine, but it's perfect with mashed potatoes, stuffing and other foods, too. -Lisa Grant, Kingston, Ontario
Provided by Taste of Home
Time 30m
Yield 1-3/4 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 28 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
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
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