Vegan Gravy Food

VEGETARIAN GRAVY

Steps:

• Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon 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. Melt the butter in another medium saucepan over medium heat. Add the sage leaves, and stir for 30 seconds; 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.

VEGAN GRAVY

Steps:

• In a medium pot over medium heat, add the olive oil. Once hot, add in the onion and garlic and saute for 5 minutes.
• Whisk in flour, nutritional yeast, soy sauce, dried sage, salt, and pepper until a paste forms. Slowly whisk in the broth.
• Bring mixture to a boil and then lower heat to a gentle simmer. Simmer for 6-8 minutes to thicken the sauce.
• Optional step: Use a blender or hand blender to blend the gravy. I like it both ways, a little chunky from the onion and garlic AND super smooth once it's blended.

VEGAN MUSHROOM GRAVY

Steps:

• In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
• Add 1/4 cup of the broth to the pan to prevent onion from burning.
• Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
• Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
• Add wine and cook 1 minute, stirring constantly.
• Stir in remaining 2 cups broth and bring to a simmer.
• Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
• Add mixture to the skillet, whisking constantly to make sure paste dissolves.
• Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.

VEGAN GRAVY

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.

VEGAN GRAVY

Steps:

• 1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini.
• 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.

VEGAN GRAVY

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.

EASY VEGAN BROWN GRAVY

Steps:

• In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
• In a separate small bowl, whisk together the thickener of your choice and water.
• After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
• As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
• The gravy is ready to be poured over any and everything!

VEGAN GRAVY

Steps:

• Heat coconut oil in large saucepan over medium heat and stir in the mushrooms and shallots (or onion). After 5 minutes, stir in the garlic and let brown for another 5 minutes.
• Meanwhile, in a smaller pan prepare a roux which is done by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2 to 3 minutes until thickened and then set aside.
• Go back to your browned mushroom pan and gradually add in low-sodium vegetable stock. This will help lift up all of the delicious brown bits stuck to the bottom of the pan. Add the roux mixture to the pan stirring with a whisk and reduce to low heat.
• Whisk in onion powder, low-sodium soy sauce/tamari, and molasses. Then slowly incorporate the water, about a 1/4 cup at a time, until the desired consistency is achieved.

VEGAN 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 8-10 minutes, or until thickened.

EASY INSTANT VEGAN GRAVY

Steps:

• Heat vegetable broth in a large cup or other heat proof glass dish in the microwave for 1 minute (or use the stovetop to heat vegetable broth until almost boiling).
• In a separate small cup, add corn starch and flour. Add 3 tbsp of broth and stir to form a smooth slurry with no lumps.
• Pour the flour mixture into the broth and stir. Add soy sauce.
• Microwave for 1 minute or until the gravy is thick and bubbly. Sprinkle with pepper, stir, and serve.

VEGAN ONION GRAVY

Steps:

• 1. Heat oil in a pan and fry onion on a medium heat for approximately ten minutes - or until it has browned. Add garlic for the final 2 minutes, Put to one side. 2. In the same pan, melt the vegan butter and add the flour to form a type of roux (it should bind and become dough like) then pour in the veggie broth. Keep on a medium heat and whisk until it becomes slightly thicker 3. Add in the yeast extract OR soya sauce OR tamari - you only need one of these to get the umami taste. 4. Add back in the onions, fresh thyme and bay leaf. 5. Leave to simmer on a low heat for approximately 20 minutes - stirring intermittently to prevent sticking. 6. Remove bay leaf and use a soup blender to blend the vegan onion gravy. 7. Taste test and add salt or pepper if required.

BEST VEGAN GRAVY (GLUTEN-FREE!)

Steps:

• Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
• Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
• Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
• Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a thin towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
• Adjust any seasoning to taste and serve warm over your favorite side dish or main course. Leftover gravy can be stored in an airtight container for up to 3-4 days in the fridge. It will thicken in the fridge, but will thin-out when reheated. You can always add an extra splash of water to thin it out even more, if needed, but don't add the water until the gravy is warm first.

VEGAN GRAVY

Steps:

• Pour the oil in a saucepan and heat.
• Add garlic and onions and saute 5 minutes.
• Add the flour, nutritional yeast, and soy sauce, stirring constantly until it makes a think, thick sauce.
• Gradually stir in the water and add spices.
• Keep adding cornstarch or flour until it is the right thickness for you!
• Serve hot.

VEGAN GRAVY

Steps:

• Heat a medium-sized pan on medium-high heat. To the pan add the olive oil and vegan butter. Cook for 30 seconds before adding your onion and mushroom. Cook for at least 15 minutes on low-medium heat. This is an essential flavour building step. Do. Not. Skip. Be sure to stir often to avoid burning. You want the onions and mushrooms lightly browned.
• Now add your garlic, fresh thyme, vegetable stock paste, liquid soy seasoning and nutritional yeast. Cook for 5 minutes before adding 2 cups of boiling water. Bring the mixture to a boil and simmer for 5 minutes. Check for taste and consistency. If the mixture is too thick add more water, 1/4 cup at a time. You want to make sure it's loose enough to be thickened. The goal is for it to be a soup consistency before adding the flour + water mixture.
• Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture and miso paste. Act fast and stir aggressively for around 1 minute with a whisk. Cook for 3-4 minutes to remove flour flavour.
• Blend to combine. Serve immediately.

THE BEST VEGAN NUT ROAST & GRAVY IN ONE RECIPE

Steps:

• In a large pan, sauté onions and garlic in olive oil for 3-5 minutes until softened and translucent. Add the rest of the vegetables (mushrooms, carrots, leeks and celery) and cook over a medium heat for 8-10 minutes until golden brown.
• Stir in sage, thyme and rosemary.
• Add red wine, vegetable stock and yeast extract. Stir, cover with a lid and simmer for around 20-25 minutes until the gravy has reduced and thickened a little.
• Whilst the gravy is cooking, roughly chop the nuts in a food processor (or you can do it by hand with a knife). Transfer chopped nuts into a big mixing bowl and set aside.
• Put the vegetable mixture into a sieve placed over a bowl. Drain the liquid into the bowl.
• Preheat the oven to 180C / 356 F / Gas mark 4.
• Transfer the gravy back into the pan and cook over medium heat until it starts to bubble. In a small cup, mix the cornflour with 2 tablespoons of cold water to make a slurry. Whisk the cornflour slurry into the gravy and cook for 5-7 minutes until thickened. If you prefer your gravy thicker, add more cornflour.
• Add the vegetable mixture into a food processor and blitz for 2-3 minutes, until it resembles mash.
• Transfer the mashed vegetables mixture into a bowl with chopped nuts. Add dried cranberries, plant milk and fresh parsley. Mix until well combined.
• Transfer into a loaf tin lined with parchment paper and pack the mixture firmly and evenly with the back of the spoon. Cover with foil and roast in the oven for 40-45 minutes. Take the foil off halfway through cooking. Let the nut roast rest in the tin for 10-15 minutes before slicing.

ULTIMATE VEGAN GRAVY

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.

VEGAN GRAVY

Steps:

• Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes.
• While the mushrooms are soaking, heat the oil in a wide-based, non-stick saucepan and gently fry the onion, carrot and celery for 10 minutes, or until softened and well browned, stirring regularly. Don't allow them to burn.
• Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan, stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms, avoid it as you pour and take care not to add it to the gravy.
• Bring the gravy to a gentle simmer, stir in the redcurrant jelly and yeast extract. Cook for 5 minutes, stirring occasionally.
• Strain the gravy through a fine sieve into a jug, then return to the pan and season with salt and lots of ground black pepper. (At this point, the gravy can be cooled and kept in the fridge for up to two days.)
• Return to a simmer for 2-3 minutes before serving. If the gravy is a little thin, continue simmering for a couple of minutes more.