Delicious Vegetarian Gravy Food

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!

DELICIOUS VEGETARIAN GRAVY

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.

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 GRAVY

Steps:

• Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just heat up some butter if you want it plain.. I like onions)
• When they soft, add about 2 Tbsp flour and mix it around until it is absorbed.
• Pour on 1-1.5 cups vegetable broth and stir.
• When that starts to warm up, pour a cup or less of cream or milk in and stir.
• Let boil stirring a lot in the beginning to keep it from lumping.
• and voila! The amount of flour is kinda if-y.
• I like it thick, and usually end up adding more flour later on in the process to make it thicker.

VEGETARIAN GRAVY

Steps:

• Better Than Bouillon No Beef Base broth stir in 1 tsp Better Than Bouillon, No Beef Base into 1 cup hot water. set aside.
• Whisk the butter and flour together over low heat in a small saucepan for 2-3 minutes until the flour is golden brown.
• Add the water and Better Than Bouillon No Beef Base broth, Bragg liquid aminos, and pepper and 1/2 tsp Better Than Bouillon, No Beef Base. Bring to a boil while whisking often to keep it smooth.
• Lower heat and simmer a minute or so.
• Combine cornstarch and 2 tbsp 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.

DELICIOUS VEGETARIAN GRAVY

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.

RICH VEGETARIAN GRAVY

Steps:

• Melt butter in a sauce pan over medium heat along with oil, onions and garlic. Let simmer for a few minutes until onions are tender and just starting to brown.
• Turn heat as low as possible (or remove pan from heat) and stir in flour until you have a smooth paste. Return to a low heat and cook for a minute or two.
• Remove from heat and stir in the tamari, Worcester sauce, pepper and stock pot and stir until combined. If you find the mixture is too thick add a splash of cold water and continue stirring. Gradually add about a cup of water and stir until combined.
• Add more water (at least 1/2 a cup or more if you like thinner gravy) and return to stove over medium heat and keep stirring until warm and thick.
• Serve with your favourite veggie sausages and mashed potatoes and enjoy!

VEGETARIAN GRAVY

Steps:

• Boil the water and add the 2 tsp.
• of broth mix.
• Stir to dissolve and set aside.
• Heat the butter, margarine or oil in a small saucepan with the onions and saute until the onions just barely begin to brown.
• (Add the mushrooms with the onions if using) Add the flour and with a whisk, stir until you get a smooth paste and keep whisking and stirring constantly until the mixture turns a nice light to medium golden brown.
• Pour in the broth and whisk vigorously until the flour mixture is dissolved and the mixture is smooth.
• Then continue cooking and stirring and whisking very often until the mixture starts to bubble and becomes thick, at which point you should be stirring pretty much constantly.
• Serve over whatever you like.
• This works just as well with or without the mushrooms.
• Depends on your personal taste.
• NOTE: Kosher broth mix is usually sold as a powder in jars in the kosher food section of the supermarket.
• Two popular brands are Carmel Kosher and Manischewitz; None of them contain any animal products, even the beef and chicken flavors.
• They are even vegan (I checked the ingredients with a vegan website).