VEGAN MUSHROOM GRAVY
Creamy and rich in flavor, this easy vegan mushroom gravy is made with minimal ingredients and pairs perfectly with mashed potatoes, biscuits and lentil loaves. Recipe adapted from Chef John's.
Provided by Julie | The Simple Veganista
Categories Side
Time 50m
Number Of Ingredients 6
Steps:
- Heat oil over medium heat, add mushrooms and season with a pinch of salt. Simmer mushrooms, stirring occasionally, until liquid is almost evaporated, about 15 minutes.
- Add flour, continue cooking and stirring for about 3 - 5 minutes, at least until the flour has been absorbed and not white anymore. Add 1 cup of broth, stirring/whisking briskly until incorporated and liquid has thickened, there should be no flour lumps, about 5 minutes.
- Slowly pour in the remaining broth and mix thoroughly. Season with black pepper and thyme. Simmer at a gentle boil over medium-low until thickened, about 20 minutes, stirring often. Gravy will thicken upon standing. Taste for flavor, adding more salt and pepper as needed.
- Makes about 4 cups.
- Store leftovers in the refrigerator for up to 5 - 6 days. To freeze, let the gravy cool and store in an airtight container in the freezer for up to 2 months. Let thaw in the refrigerator and reheat in a saucepan, whisking to recombine.
Nutrition Facts : Calories 55 calories, Sugar 0.8 g, Sodium 183.6 mg, Fat 4.7 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 3.2 g, Fiber 0.1 g, Protein 0.4 g, Cholesterol 0 mg
VEGAN CREAM SAUCE/GRAVY
This is my variation of a vegan cream sauce recipe I found on the Internet: http://www.veganwolf.com/recipes/sauces/vegancreamsauce.htm It is a great "milk" gravy, or used as a sauce over pasta or vegetables. For the chicken or beef style flavoring, I use The Vegetarian Express "La Chikky Seasoning" (vegan) or Bill's Best All Vegetable "Beaf" Seasoning (contains food yeast) because they are lower in sodium than most vegetable chicken/beef flavorings I have found. (Their websites are: http://thevegetarianexpress.com and http://www.billsbest.net/) I like to use the Worthington Low Fat FriChik Original, cut into slices or strips and added to this sauce and mixed with cooked noodles for a tasty, vegetarian mock-chicken casserole. I add the FriChick liquid to the sauce, too. (But please note that FriChik is not a vegan product.)
Provided by Lianna Banana
Categories Lactose Free
Time 11m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix up the soy milk (if making it from powdered mix) in a blender.
- Add 1/2 cup raw cashews. Blend.
- Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary.
- As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up.).
- Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.).
- Stir well.
- Continue to stir as it cooks and thickens, to avoid lumps.
- When thickened and bubbling evenly, it is done.
- It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired.
Nutrition Facts : Calories 205.6, Fat 16, SaturatedFat 2.4, Sodium 143.9, Carbohydrate 11.5, Fiber 2, Sugar 1, Protein 6.1
CREAMY MUSHROOM SAUCE/GRAVY
One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my recipe #149540 though it's great with anything :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
- In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
- Whisk in the stock and wine, stirring until the mixture thickens.
- Lower heat and simmer for about 12-15 minutes.
- Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
- Season with salt and pepper.
VEGAN BROWN SAUCE (GRAVY)
I made a vegan version of Poutine, wich I remplaced cheese curd for tofu. To be honest, I wasn't impressed with the tofu but brown sauce was excellent. Here's the recipe...
Provided by pfiction
Categories Sauces
Time 17m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, heat olive oil at medium intensity and cook onion until it's transparent, about 3-4 minutes.
- Add bay leaf and cook 1 extra minute.
- Combien all ingredients, cornstartch at last, in saucepan and mix using a whisk.
- Bring to a boil stirring constantly.
- Lower heat and allow to simmer for 5-10 minutes.
- Remove from heat and filter sauce through a sieve.
- Serve immediately.
Nutrition Facts : Calories 77, Fat 3.5, SaturatedFat 0.5, Sodium 532.4, Carbohydrate 10.6, Fiber 0.5, Sugar 3.2, Protein 1.3
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