VEGETARIAN LINK GRAVY
Vegetarian sausage links can be bought at many supermarkets, experiment with the different brands and choose your favorite for this delicious gravy. If you would like a thicker gravy dissolve 1 tablespoon of cornstarch in 1 tablespoon warm water and mix into the gravy just before bringing it to a boil.
Provided by Jason
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Yield 4
Number Of Ingredients 7
Steps:
- Place the vegetarian link or patties and 1 tablespoon oil in a large frying pan, fry the links until done.
- Break the links into small pieces. Add the remaining oil and flour to a small pot. Mix the flour with the oil over medium low heat until a rue is formed. Slowly add the vegetable broth, mixing well. Add the salt, pepper, sage and cooked sausage pieces. Bring mixture to a boil.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 7.9 g, Fat 17.1 g, Fiber 1.4 g, Protein 7.6 g, SaturatedFat 2.5 g, Sodium 1029.7 mg, Sugar 0.8 g
VEGETARIAN GRAVY
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
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
Umami is the Japanese name for savoriness, an essential characteristic of foods, like sweetness or saltiness. We sought out vegetables high in glutamate, an amino acid that plays an important part in umami, and gave them a quick char before simmering them down to a rich, flavorful stock used for gravy even a meat eater will enjoy.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 2 1/2 cups gravy
Number Of Ingredients 15
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.
Nutrition Facts : Calories 80 calorie, Fat 6 grams, Sodium 700 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
VEGETARIAN GRAVY
Make and share this Vegetarian Gravy recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 2 cups
Number Of Ingredients 7
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 MUSHROOM GRAVY
This rich vegetarian gravy is flavored with portobello, shiitake, and cremini mushrooms. We used a combination of mushrooms for a full flavor, but you can substitute one pound of any variety you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 3 1/2 cups
Number Of Ingredients 9
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.
EASY VEGETARIAN GRAVY
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
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
Make this vegetarian gravy ahead of time and keep in the freezer to pair with veggie sausages, or meat. Great for a tasty, fuss-free supper
Provided by Good Food team
Categories Condiment, Dinner
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.66 milligram of sodium
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