Have you got a recipe for veggie gravy you could tell me?

Question

I like cooking and want to make my own gravy instead of one out of a tub (although I do really like Bisto's veggie gravy). I'm making veggie toad in the hole tonight so I want to make gravy that will go with it:-) Thanks for you answers.

Answer 1

Savory Vegetable Gravy

Ingredients:

1/4 pound (about 2 cups) fresh crimini mushroom slices

1/2 cup onion, finely chopped

2 tablespoons no-trans-fat margarine (with 8 grams of fat per tablespoon)

1 cup strong low-sodium vegetable broth

1 1/2 tablespoons finely chopped fresh parsley (or 1 teaspoon parsley flakes)

1/4 teaspoon celery salt

1/2 teaspoon freshly ground pepper

2 1/2 tablespoons Wondra quick-mixing flour

1 cup fat-free half-and-half or low-fat milk (or substitute plain soymilk), divided

Preparation:

1. In a medium, nonstick saucepan, brown mushroom slices and onion in margarine over medium-high heat (about 5 minutes). Add broth, parsley, celery salt, and pepper. Reduce heat and simmer for a few minutes

2. In a 4-cup measure, blend flour with 4 tablespoons fat-free half-and-half with small whisk until smooth. Whisk in the remaining half-and-half or milk, and pour into the vegetable mixture. Bring mixture to a gentle boil, then reduce heat to simmer. Continue to cook and stir just until thickened.

Yield:

2 cups of gravy.

Nutritional Information:

Per serving: Per 1/4 cup of gravy: 52 calories, 3 g protein, 7 g carbohydrate, 1.6 g fat, 0.2 g saturated fat, 0 mg cholesterol, 0.4 g fiber, 178 mg sodium. Calories from fat: 26%.

Answer 2

Cashew Gravy:  do not know how many folks you are feeding so will give proportions, but you can adjust to your  group size.  No flour nessary!

raw cashews - 2 cups

veggie broth - 2 cups

onion - medium - diced

pat of butter - for flavor only

water

cornstarch

salt & pepper to taste

thyme, basil, rosemary - optional - finely cut

method:  soak cashews in very warm water -2 - 4 hours

drain water off, put cashews & broth & onion & herbs into blender spin till smooth - add water & or small amounts of cornstarch to make proper consitency.  pour mixture into medium size sauce pan - med. low heat - be careful - stir alot, it has a tendancy to stick on bottom.  add butter, heat for at least 45 min to 1 hour.  DO NOT BOIL!  if you want the gravy to look dark like regular gravy you can put a little soya sauce - it adds a nice flavor also.

this has always been a hit when i have made it.  last time i made it - i took to church function and it disappeared so fast i did not get any!  the meat gravy was gluey & alot was left over hahaha!  hope this helps good luck!  :)

Answer 3

Vegetable stock, corn starch or flour and herbs.

Answer 4

Hi, I got this from www.veganwolf.com, they have a lot of great recipes and information.

Cholesterol free Vegan Gravy

Cook gently:

¼ c flour

¼ c margarine

1/4 C nutritional yeast (optional)

Add 1 ½ c soymilk (with ONLY soybeans and water on label) OR use water.

2 T soysauce

1-2 T vegetarian broth powder (I like Frontier Brand Beefy Broth)

1 teaspoon onion powder (optional)

1/2 t sage (optional)

salt and pepper to taste

Cook and stir until thickened.

Answer 5

Gravy:

10 ounces flour

Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about three quarts of stock, if not add bouillon broth.

Simmer and skim off the fat, then put 1- 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy.

Answer 6

I like this....

1 small can mushrooms

1 and 1 half cups water

S&P

1 med onion chopped

2 tbsps veg oil

roux or other thickening agent (such as cornstarch and water)

add oil and the onion to a sauce pan and cook until translucent add the water to the sauce pan and bring to a boil, puree the drained can of muchrooms, add to the boiling water, add s&p to taste, bring back to a simmer and add thickening agent , cook until thickened slightly.    

If you like you can use veg stock in place of the water, but i prefer it w/ water.

Answer 7

Bisto powder is vegan - a little soy sauce or tomato juice will help it along.

If you ever put too much Marmite in a gravy or whatever, a tiny pinch of sage will take down the Marmite-y taste.

And don't forget Henderson's Relish is Veggie - tastes like Worcester sauce except nicer!