Vegan Gravy Food

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:

• 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.

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:

• 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.

VEGAN PERFECT GRAVY

Steps:

• Pour broth into saucepan and turn heat to medium.
• Stir in spices and mustard.
• Sift the flour into the broth through a fine mesh strainer or sifter to prevent clumps.
• Whisk everything together until well-combined and warm. Serve immediately. Can be refrigerated and reheated for up to 1 week.

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:

• 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 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 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.

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.

VEGAN GRAVY

Steps:

• Using a mandoline, thinly slice the onions, shallots, carrots, beets, cauliflower, squash and garlic and place them in a large bowl.
• Add the miso and tomato paste and toss to coat the vegetables.
• Spread the coated vegetables evenly over a large sheet tray. Roast them in a 250-degree oven until they develop a rich, dark color, 30 to 60 minutes.
• Remove roasted vegetables from the pan and place in a large stockpot. Deglaze the pan with ¼ cup water.
• Add the mushrooms, thyme, sage, bay leaves and peppercorns. Cover with the water.
• Bring to a boil; then lower heat and let simmer over medium heat until the liquid has reduced by 75 percent.
• Strain through a fine-mesh strainer. Thicken with cornstarch slurry or flour, depending on your preference.

EASY VEGAN GRAVY

Steps:

• Heat the oil in a nonstick pan over medium heat. Add the diced onion when the oil is hot. Cook the onion, stirring intermittently, until the onion is well-browned. (This adds color and flavor to the gravy!)
• Add the garlic and poultry seasoning and stir to combine. Add the miso and nutritional yeast and cook for 30 seconds more. Add the soy sauce, vegetable broth, and cooked beans to the pan, stir, and bring to a gentle boil, taking care to scrape any solids from the bottom of the pan; then turn off the heat. The purpose of this step is just to heat the mixture, so don't cook it for longer than needed, or some of the liquid will cook out and your gravy will be too thick.
• Remove from the heat, transfer to a blender, and blend until smooth. You can also use a food processor or immersion blender, but may need to blend for more time to get the beans fully processed. Add more vegetable broth if needed to thin to your desired texture. This vegan gravy is designed to be thick but pourable.
• Serve warm, with mashed potatoes, biscuits, or whatever dishes you desire!

PERFECT VEGAN GRAVY

Steps:

• This recipe has a video above for easy visual instructions.
• Add dried mushrooms to a large pot or saucepan and pour in the vegetable broth. Bring to a boil and let cook for about 1 minute, then turn off the heat and set aside.
• Heat oil in a large skillet or pot over medium heat, add onion and sauté for 2-3 minutes. Add garlic, thyme, rosemary, salt, black pepper and sauté for another 1 minute, stirring frequently.
• Combine plant-based milk and cornstarch in a small bowl and stir with a whisk. Set aside.
• Add the soy sauce and red wine (optional) to the skillet while stirring.
• Next, add the rehydrated mushrooms with the broth and stir to combine. Also, add the plant-based milk/cornstarch mixture. Let the gravy simmer for about 5 minutes or longer if you want it to be even more flavorful and thick.
• I used an immersion blender to blend the gravy, however, you can also transfer the gravy to a blender and blend until smooth. If the gravy is too thick, add more vegetable broth and if you want it to be thicker, simply add more cornstarch or arrowroot flour.
• Taste and adjust seasonings. You can also add red pepper flakes for some heat. Reheat the gravy in a pan/skillet and serve over mashed potatoes, vegan meatloaf, vegan meatballs, etc.
• Store leftovers covered in the fridge for up to 4 or 5 days. You can also freeze the gravy for up to 2 months.

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 GRAVY

Steps:

• To a small stainless steel pot, add the flour and cook over medium-low heat, until it just starts to change to a golden color (about 2 minutes).
• Start adding the broth gradually, whisking constantly, to prevent lumps.
• Then add the miso paste, soy sauce, garlic powder, oregano, and nutritional yeast. Bring to a boil, stirring often, and keep cooking until it thickens nicely.
• Turn off the heat, add the butter, and whisk until it's fully melted. Serve.

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:

• 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.

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.