Vegetarian Link Gravy Food

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VEGETARIAN GRAVY



Vegetarian Gravy image

We used ingredients high in umami -- the fifth taste after sweet, sour, salt and bitter -- to create a super savory gravy for veggie lovers.

Provided by Food Network Kitchen

Categories     condiment

Time 1h45m

Yield about 2 1/2 cups gravy

Number Of Ingredients 16

1 medium onion, quartered
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 cloves garlic, crushed
1 teaspoon vegetable oil
Kosher salt
1 ounce dried shiitake mushrooms (about 1 heaping cup)
6 sprigs thyme
2 sun-dried tomatoes
2 tablespoons low-sodium soy sauce
1 dried bay leaf
4 tablespoons unsalted butter
6 fresh sage leaves
1/3 cup all-purpose flour
1/4 cup chopped fresh parsley
Freshly ground black pepper

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



Delicious Vegetarian Gravy image

Honestly, this tastes better to me than the real thing. And, it is much better for you with less saturated fat and no cholesterol. The flavor will greatly depend on which broth or bouillon you use, so experiment a bit until you find one you like. It is great with mashed or roasted potatoes and goes well with a Tofurkey. This also works really well as a stew base--just add the cornstarch at the end when the veggies are cooked. It is very easy to prepare, and freezes perfectly, so we make huge batches so some is always ready. When you reheat from frozen, either run it through the blender or use a hand blender after thawing to regain a creamy consistency.

Provided by Yobittles

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons flour (pretty much any kind, AP is fine)
2 tablespoons margarine (I like Smart Balance)
2 cups water or 2 cups vegetable broth
1 vegetable bouillon cube (Omit this if you use broth. I like McCormick "chicken", but Knorr is also ok.)
1 tablespoon tamari (soy sauce is not as good, but ok)
1 pinch thyme
fresh ground black pepper
1 1/2 tablespoons cornstarch
2 tablespoons cold water for cornstarch

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.

Nutrition Facts : Calories 94.3, Fat 5.7, SaturatedFat 1.2, Sodium 322.1, Carbohydrate 9.7, Fiber 0.2, Sugar 0.1, Protein 1

QUICK AND EASY VEGETARIAN GRAVY



Quick and Easy Vegetarian Gravy image

My daughter loves gravy! She seemed to be asking for it when my recipes didn't include gravy. So,I came up with this good, easy, low fat, low cholesterol vegetarian gravy.

Provided by HelenG

Categories     Kid Friendly

Time 10m

Yield 3 1/2 cups, 6-8 serving(s)

Number Of Ingredients 6

1 (1 ounce) envelope Lipton Onion Soup Mix
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1 (12 ounce) can fat-free evaporated milk
1/2 cup wine (I use what ever is open)
1 bay leaf
pepper

Steps:

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

Nutrition Facts : Calories 75.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 2.5, Sodium 449.1, Carbohydrate 9.9, Fiber 0.3, Sugar 7.6, Protein 4.7

VEGETARIAN GRAVY



Vegetarian Gravy image

A nicely browned roux and kosher broth mix is my secret to rich vegetarian gravy. If you use olive oil or non-dairy margarine, this gravy would also be acceptable in a vegan diet.

Provided by Charmed

Categories     Sauces

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups water
2 teaspoons vegetarian chicken flavored broth mix or 2 teaspoons vegetarian beef broth mix (see note)
1/4 cup butter or 1/4 cup margarine
2 tablespoons very finely minced onions
3 tablespoons finely diced mushrooms (optional)
1/4 cup all-purpose flour
1 teaspoon Gravy Master or 1 teaspoon Kitchen Bouquet (gravy seasoning and browning sauce)
salt & freshly ground black pepper

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).

Nutrition Facts : Calories 74.9, Fat 6.8, SaturatedFat 0.9, Sodium 1.5, Carbohydrate 3.2, Fiber 0.1, Sugar 0.1, Protein 0.4

VEGETARIAN GRAVY



Vegetarian Gravy image

This is a delicious vegetarian gravy!

Provided by Becky

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Vegetarian Gravy Recipes

Time 30m

Yield 10

Number Of Ingredients 10

½ cup vegetable oil
⅓ cup chopped onion
5 cloves garlic, minced
½ cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 6.9 g, Fat 11.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 381.8 mg, Sugar 3.2 g

VEGETARIAN GRAVY



Vegetarian Gravy image

Make and share this Vegetarian Gravy recipe from Food.com.

Provided by Tonkcats

Categories     Vegetable

Yield 2 cups

Number Of Ingredients 7

small onion
4 -5 mushrooms
1 clove garlic
to taste butter
2 tablespoons flour
1 -1 1/2 cup vegetable broth
to taste cream or to taste milk

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.

Nutrition Facts : Calories 38.6, Fat 0.2, Sodium 2.2, Carbohydrate 7.6, Fiber 0.6, Sugar 0.6, Protein 2

VEGETARIAN GRAVY (LOW-SODIUM & SUGAR-FREE)



Vegetarian Gravy (Low-Sodium & Sugar-free) image

Make and share this Vegetarian Gravy (Low-Sodium & Sugar-free) recipe from Food.com.

Provided by Millereg

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 tablespoons vegetable oil
3 -6 cloves garlic, squashed and minced very well
2 -3 slices yellow onions, chopped
8 tablespoons all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons low sodium soy sauce (soy sauce) or 4 tablespoons reduced sodium soy sauce (soy sauce)
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt substitute
5 -6 white mushrooms, sliced (optional)
flour (optional) or cornstarch (optional)

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.

Nutrition Facts : Calories 324.4, Fat 27.6, SaturatedFat 3.6, Sodium 605.3, Carbohydrate 16.3, Fiber 1.6, Sugar 0.7, Protein 4.3

EASY VEGETARIAN GRAVY



Easy Vegetarian Gravy image

Here's a quick and easy recipe that is vegetarian, using basic ingredients that you'll have sitting around in the kitchen. Not only will you save time, but this recipe is healthy and can be made vegan too! From the Urban Cooking Guide

Provided by _teyie

Categories     Sauces

Time 20m

Yield 2 cup

Number Of Ingredients 7

3 tablespoons margarine
2 tablespoons of finely chopped onions
2 minced garlic cloves
3 tablespoons flour
2 tablespoons soy sauce
1 cup water
salt and pepper

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



Vegetarian Gravy image

The best Vegetarian Gluten Free Gravy I have ever made. After trying many recipes I came up with this one. We love it you can also make it a chicken gravy just change the Better Than Bouillon, No Beef Base to No Chicken Base. Enjoy!!!

Provided by swissin

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons almond flour
2 tablespoons butter
1 cup water
1 1/2 teaspoons Better Than Bouillon No Beef Base, plus
1 cup water
1 tablespoon Braggs liquid aminos
1 teaspoon fresh ground black pepper (to taste)
1 1/2 tablespoons cornstarch
2 tablespoons cold water

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.

Nutrition Facts : Calories 63.8, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 54.9, Carbohydrate 3.1, Fiber 0.2, Protein 0.1

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