Any ideas for really nice tasty veggie gravy?!
Any ideas for really nice tasty veggie gravy?
Have combined many various cupboard ingredients with varying success e.g. either too tomatoey;salty etc. Occasionally very good - but looking for e.g. nice gravy with lentil and veg loaf.
Answers:
This one is very basic:
Fry up (in water or oil) finely chopped onions, garlic, celery, a bit of carrot until fully cooked. Add water, and vegetarian bullion. If you like, add some dried mushroom at this point as well. Bring to a boil, and treat like regular gravy, by thickening with flour/water paste.
Very simple, but approved by non-vegetarians.
Edit: Thyme is really nice with this one
Salsa
Vegetarian Bisto (from England) - tastes great. Try looking it up online
i would make like a tomato corn salsa type thing.....
corn
capsicum
chilli
tomato
tasty cheese
olive oil....
use beef consume' and veggie broth, reduce and thicken with your choice of corn starch or flour.
corn starch will be clearer than the flour but both are good.
optional.......add some herbs for more flavor combinations
gross!
The words "tasty" and "veggie" should never be used in the same sentence.
tried lots myself have the same problem if you find a good one let me know .
can make nice gravy after roasting veggies . but not much luck with instant x x x
How about a nice mushroom sauce? Base it on regular mushrooms, but include some stronger tasting mushrooms like porcini. You can buy them dried and reconstitute them with hot water if you can't find them fresh. I'd sautee the 'shrooms in extra virgin olive oil with some chopped garlic, add some wine (either white or a lighter red), and thicken it up with a bit of cornstarch or arrowroot.
Aaaah bisto.... (onion variety)
try using miso and water thickened with arrow root. There are a lot of types of miso on the market. You will have to experiment to find a brand that you like. But using miso is just as flavorful as using a beef or chicken stock to flavor a dish. It is very versitile to add a little extra flavor to sauces and gravy.
Nutritional Yeast Gravy
1/3 cup whole wheat flour
1/3 cup nutritional yeast flakes
1/3 cup light, natural oil
1 1/2 cups water OR vegetable stock
2 tbsp soy sauce
freshly ground pepper, to taste
In a saucepan, toast the flour over medium heat until it starts to brown and becomes aromatic. Stir in the nutritional yeast and oil and let cook a few minutes, until it starts to bubble and sizzle. Slowly stir in the water and soy sauce with a wire whisk, and cook on medium-low heat until thickened to the desired consistency. Add the pepper and serve hot!
Mushroom "Cream" Gravy
4 tbsp natural, light oil
1/4 of an onion, minced
1 lb mushrooms, sliced thin
2 tbsp whole wheat flour
1 1/2 cups water
2 tbsp veggie broth powder OR soy sauce OR Braggs Liquid Aminos
2 tbsp unflavoured soy milk
1/2 tsp sea salt
In a heavy skillet, heat 2 tbsp of the oil and add the onion and mushrooms. Sauté until the mushrooms are soft and have release a dark brown liquid. Remove mushrooms with a slotted spoon. Pour the juice in a measuring cup and reserve.
In the same skillet, heat the remaining 2 tbsp oil. Add flour and stir quickly with a whisk to combine. Add mushroom liquid, and continue stirring with a whisk as it thickens. Slowly add water, stirring continuously, and add veggie broth powder or soy sauce or Braggs. Add soy milk and salt. At this point you can recombine the mushrooms into the gravy, or you can leave them out of the recipe.
Tahini Gravy
1 1/2 cups pure water OR veggie stock
1/2 cup tahini
2 tbsp soy sauce
1 tbsp maple syrup
freshly ground pepper to taste
In a saucepan over medium-low heat, whisk all ingredients together and bring to a slow boil. Cook until it has thickened to desired consistency. You can substitute any nut butter of you choice in this recipe; try cashew butter for a real treat!
Saute onions, garlic, mushroom, add a good organic veg. stock, simmer and reduce. You could make a rue first, butter, milk and floor, whisk together then add your sauteed stuff and veg, broth. Wood be perfect on a loaf.
I made a great veg onion gravy.
Sautee a cup of chopped onions in some butter, then add in a roux (equal parts flour mixed with melted butter, just a Tbsp or so will do). Mix this in with the onions and butter in the pan. Add a couple shakes of soy sauce, then add a couple cups of low sodium veggie broth, and simmer it (stirring frequently) until the mixture thickens.
It has a great color and taste, and gets a perfect gravy consistency too.
How about boiling some of your favorite vegetables together (with water) to eventually become a broth, add a vegetable bouillon for flavor. Remove the vegetables from the broth, then add a little corn starch to the water for thickening...don't add a lot, though! It all depends on how much vegetable stock you've just boiled. A little corn starch goes a long way, and can be used in many other liquids to build thickness.
We use vegetarian gravy granules and add marmite, it is soooo nice! Can you get marmite where you live?
If not do you like garlic? You could use this.
Failing that, Buy a can of thick vegetable soup and spice it up a bit.
Brown finely chopped vegetables (carrots, onion, celery, parsnip), even a bit of the unbaked veg loaf, in a rich-tasting oil or fat, like extra-virgin olive oil, margarine, etc. Add a drop or two of sesame oil or black truffle oil, to add "beefiness" (sorry for the meat reference, just can't think of a better word for it) to it. Then blend with water and flour or arrowroot powder to thicken. Season with a bit of seasoned salt to taste. A veg friend did this once for a church potluck, and it was great on brown rice!
Vegan (Strict Vegetarian) Gravy
Use this recipe for bisquits-'n'-gravy or for any other dish that calls for a gravy -- Thanksgiving stuffing, poutine, Salisbury "Steak" made with veggie burgers, etc. It can also be used as a supplement or even substitute for meat gravies. Please note that this gravy, however, is not a low-fat food -- each serving has about 2/3 tablespoon of oil.
Ingredients:
1/2 cup vegetable oil
3-6 cloves of garlic, squashed and minced very well
2-3 slices of yellow onion, chopped
1/2 cup all-purpose white flour
4 teaspoons nutritional yeast
4 tablespoons low- or reduced-sodium soy sauce
2 cups water
1/2 teaspoon sage
1/4 teaspoon ground black pepper
1/2 teaspoon salt
5 or 6 white mushrooms, sliced (optional)
extra flour or cornstarch (optional)
Method:
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 soy sauce 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. (Grandma always told me to cook gravy for a full five minutes at a boil to make sure you kill the bugs in the flour, but I don't always bother.) Add pepper. Stir in the sliced mushrooms, if desired. Add salt, 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.
Serve piping hot.
Notes:
This gravy takes about ten minutes to prepare.
Poutine: Stir some chunks of fresh cheddar cheese curds into a serving of hot french fries. Cover with gravy, prepared a bit more thinly than the recipe above (use more water) and without mushrooms. It's impossible to find the truly authentic fromage en grain outside of Québec, but diced Colby or mozzarella works well, even if it won't squeak when bitten into.
Flavor tip for the gravy: take a package of dried shiitake mushrooms and reconstitute them with about a cup and a half of very hot, but not boiling, water. Let it sit for 20 minutes, then strain -- use that mushroom juice plus enough water to make 2 cups of liquid for the recipe.
This gravy refrigerates well. Freezing is not recommended; unused, undesired quantities should be discarded rather than frozen (the ingredients are inexpensive). The cooled gravy re-heats well in the microwave or on the stove.
As shown, recipe makes roughly a quart. Recipe can be halved.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Try carmelizing a mess of onions. Remove onions and blend/puree. Meanwhile, do up a lightly-cooked roux (with butter and milk if that's ok with you, or try a light olive oil and some water) in the same pan. Stir the onion puree back into the roux.
This can be seasoned with any of various seasonings like powdered celery seed, onion powder, garlic powder, vegetable bouillon, sauteed mushrooms, etc. Add spices you like. Do not salt or add hot spices until you have everything else done and tasted.
Another option is to just stew up a bunch of veggies, lots of what you like, with a small amount of water. Keep covered until it's all really well cooked. You can then strain this to make a broth that can be spooned over your dish or you can thicken with one of the following - a roux, some of the cooked veggies blended/pureed, or some corn starch.
It's processed and horribly high in sodium BUT...McCormicks makes a white gravy that comes powdered in little packets and contains no meat products (most white gravies and white gravy mixes contain animal fat). It tastes like, well, every other white gravy, really. Never had it over lentil loaf, but it's good over a Quorn roast.
give it homes, evrybody knows gravy was invented for dry meat
Have you thought of trying a veggie soup blended and sieved? You can still add extra flavourings if you wanted and it would be quick and easy or buy a veggie casserole mix.
veggie gravy??? i cant believe that. gravy is for meatyou fool, why spoil it
No such thing. Gravy is based on the deglaze from a pan in which meat has been cooked.Gravy, and jus, are terms that can only be applied to meat-based cooking.
I'm not anti-veggie! I'm making a point of order in view of my profession - I'm a chef!!
A mock-gravy (I call it moquejus), is to partly cook beetroot and a small amount of chopped celeriac.Remove from the pans, strain and puree in a liquidiser and reserve both the puree and the juices from the straining. Caramelise an onion, chopped fine, or preferably, grated. Remove the caremelised onion from the pan, add a small amount of boiling water to the remaining onion liquid. Place the celeriac and beetroot puree to a roasting dish, add the the onion liquid, a dash of balsamic vinegar, a teaspoonful of the onion and a little arrowroot if you need to thicken the moquejus.
You can then use this as a finish for something like a roast of aubergines (eggplant) and peppers, either by applying as a sauce, or by finishing the roasting of the veg by placing the veg in a pan with the jus. Add a little honey or orange juice to the jus and cook for 5 mins at 220C.
GRASS & LETTUCE
Sauce and gravy mean different things to differant people so I am not sure what you are looking for. I have tried a few recipes for vegetarian onion gravy and it was fantastic. You can just google it and find a good recipe.
The jist of it is chopped sauteed onions, veggie stock, a tiny splash of gravy master and corn starch.
TASTY VEGGIE GRAVY???
Maybe Sausage Gravy, or Hamburger gravy...
But I do not know about VEGGIE GRAVY, sorry no help from me, thanks for the 2 though.
Okay, my G.F. just told me...Boil up all the Veggies, then Peree them and there you go..Walla'...WALLA'.
Good luck...
DJH
get vegetarian bisto gravy, i use it all the time & its lovely. U should try it, you'd like it:)
I use the water from boiling the veg with a teaspoon of cornflower to thicken it up.
Nice and light and complements most things, my man is a meat lover and likes it too!
A teaspoon of curry powder may also go well with the lentils.
After roasting a prime joint of British Beef, pour off any fat and deglaze the pan with some of the water you have boiled vegetables in. Mix a little of the liquid with a teaspoonful of corn flour and an OXO.and add to the liquid in the roasting pan. Bring this to the boil and simmer until the liquid thickens slightly. This is GRAVY. There is no such thing as vegetarian gravy. What you are looking for is a sauce with some taste to liven up your dull vegetarian meals. Try HP or Tomato ketchup.