Vegetarian Gravy Ii Recipes

EASY VEGETARIAN ONION GRAVY

Steps:

• In a medium saucepan over low heat, melt the butter.
• Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
• Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
• Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
• Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.

EASY VEGETARIAN GRAVY

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.

EASY VEGETARIAN GRAVY

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

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.

VEGETARIAN GRAVY

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.

VEGETARIAN SAUSAGE AND GRAVY

Steps:

• Cook sausage in a skillet with 1 to 2 tablespoons of butter for about 5 minutes.
• Add onions to sausage and cook until sausage is done.
• Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and the black and cayenne pepper; set aside. The amount of both kinds of pepper is subjective. I like for my gravy to be spicy and hot so I put in what I think will be too much and then add two shakes. It is almost always perfect for ME. Do what is perfect for you.
• When sausage/onion mixture is done, if you want to drain the extra grease, remove from the heat and do so. I usually don't because unlike real sausage, the vegetarian sausage does not produce nearly as much, but it is enough.
• Return sausage/onion mixture back to skillet.
• Over medium/low heat, add the remaining butter (if necessary)
• Gradually add the flour.
• Turn to coat sausage and cook until golden (approx).
• Return heat to medium.
• Stir in small amounts of milk (about a 1/4 to a 1/2 cup at a time).Continue stirring and let it soak up the flour and get too thick and then add a little more. Do this until it starts to thin and it takes on the consistency that you want. Be sure that you are stirring more or less continuously and that your most recent addition is heated through. (You may or may not use all of the milk mixture and if necessary, add more milk - Gravy is never an exact science)
• Serve gravy over your favorite biscuits or bread.

VEGETARIAN GRAVY II

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.