BEST-EVER VEGAN GRAVY
You are going to want to eat this vegan gravy straight from the pot with a spoon! The vegan brown gravy uses mushrooms, nutritional yeast, and soy sauce to expertly blend flavors. It is kid-friendly and easy to make!
Provided by Victoria Yore
Categories Vegan Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat oil in medium pot and saute mushrooms until soft.
- Add in the flour, soy sauce, nutritional yeast, and salt and pepper and stir until the vegan gravy becomes thick.
- Add in the water a little bit at a time until all of the water is combined with the other ingredients.
- Serve immediately!
Nutrition Facts : Calories 192 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 253 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BEST EVER FAT FREE VEGAN GRAVY
An easy, rich vegan gravy mix that literally takes minutes to prepare. Low in fat and sodium, this will be your goto gravy mix from now on...
Provided by Chuck Underwood
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Toast dry ingredients over low heat until aromatic
- Slowly add veggie broth, whisking to remove any clumps
- Add soy sauce, mustard, and kitchen bouquet and stir to combine
- Simmer on med-low heat until bubbly and thickened
VEGAN GRAVY
Umami is the Japanese name for savoriness, an essential characteristic of foods, like sweetness or saltiness. We sought out vegetables high in glutamate, an amino acid that plays an important part in umami, and gave them a quick char before simmering them down to a rich, flavorful stock used for gravy even a meat eater will enjoy.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 2 1/2 cups gravy
Number Of Ingredients 15
Steps:
- Position an oven rack in the highest position, and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and 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. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat. Add the sage leaves, and cook until fried and crispy, about 2 minutes; 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.
Nutrition Facts : Calories 80 calorie, Fat 6 grams, Sodium 700 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
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