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!

VEGETARIAN GRAVY

Steps:

• Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
• Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
• Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

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.

EASY VEGETARIAN ONION GRAVY

Steps:

• In a medium saucepan over low heat, melt the butter.
• Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
• Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
• Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
• Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.

VEGETARIAN MUSHROOM GRAVY

Steps:

• Remove stems from portobello, shiitake, and cremini mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
• Finely chop portobello cap, and set aside. Thinly slice shiitake and cremini. Place 3 tablespoons butter in a large saute pan over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat, and set aside.
• Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched stock; bring to a boil, whisking until thickened. Add the reserved mushroom mixture and thyme, and stir to combine. Serve hot.

VEGETARIAN GRAVY

Steps:

• Preheat the oven to 375°F.
• Spread the vegetables and thyme in a single layer in a dry heavy-bottomed flameproof roasting pan. Roast until any juices released by the vegetables have caramelized on the bottom of the pan, about 2 hours. Stir the vegetables using a wooden spoon to scrape up the crust on the bottom and sides of the pan. Continue roasting, stirring occasionally, until there is a brown crust covering the bottom of the pan, about 1 hour.
• Transfer the pan to the stove and add 1 cup of water. Bring to a boil, and continue boiling until the water dries out and caramelizes on the bottom of the pan, 3 to 5 minutes. With the pan over high heat, continue to caramelize the vegetables for 10 more minutes, adding drops of water to any dry spots and using a wooden spoon to scrape up the crust forming on the bottom of the pan.
• Add 3 cups of vegetable broth or water to the roasting pan and bring to a simmer while scraping the caramelized juices on the bottom of the pan with a wooden spoon. Continue simmering and scraping for about 1 minute.
• Pour the liquid and vegetables through a fine-mesh strainer set over a blender, pushing down on the vegetables to release their juices. Add about 3/4 cup of the vegetables to the blender (discard the remaining vegetables) and purée on high for 1 minute. Strain the gravy again, pushing on any remaining solids to help thicken the gravy. Season to taste with salt and pepper and garnish with parsley, chervil, or tarragon, if desired. DO AHEAD: Gravy can be made ahead and kept covered in the refrigerator, up to 3 days. Reheat in a small saucepan over moderate heat.

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.