Vegetarian Link 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.

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.

QUICK AND EASY VEGETARIAN GRAVY

Steps:

• In saucepan whisk ingredients together and simmer low about 5 minutes.
• Makes about 3 1/2 cups.

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).

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 (LOW-SODIUM & SUGAR-FREE)

Steps:

• Measure the vegetable oil into a small saucepan.
• Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
• Add the flour, yeast, and tamari to make a paste.
• Add the water gradually, stirring constantly.
• Bring the gravy to a boil on medium to medium-high heat, stirring constantly-- the gravy has to boil for it to thicken.
• Add pepper.
• Stir in the sliced mushrooms, if desired.
• Add salt substitute, if desired.
• If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
• Use a wire whisk to eliminate lumps.
• Pour the piping hot gravy onto toast, biscuits, vegetarian sausage, poultry stuffing, potatoes, or burgers.

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:

• 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.