Vegan Brown Sauce Gravy Recipes
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
VEGAN BROWN SAUCE (GRAVY)
I made a vegan version of Poutine, wich I remplaced cheese curd for tofu. To be honest, I wasn't impressed with the tofu but brown sauce was excellent. Here's the recipe...
Provided by pfiction
Categories Sauces
Time 17m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, heat olive oil at medium intensity and cook onion until it's transparent, about 3-4 minutes.
- Add bay leaf and cook 1 extra minute.
- Combien all ingredients, cornstartch at last, in saucepan and mix using a whisk.
- Bring to a boil stirring constantly.
- Lower heat and allow to simmer for 5-10 minutes.
- Remove from heat and filter sauce through a sieve.
- Serve immediately.
Nutrition Facts : Calories 77, Fat 3.5, SaturatedFat 0.5, Sodium 532.4, Carbohydrate 10.6, Fiber 0.5, Sugar 3.2, Protein 1.3
BROWN GRAVY (VEGAN/VEGETARIAN)
Found this recipe on a fitness website a few weeks ago and it was great with vegan "meat" loaf and mashed potatoes. I added portabella mushrooms to it as well. I'm planning on using this recipe for thanksgiving this year.
Provided by susnrob
Categories Sauces
Time 20m
Yield 1 meal
Number Of Ingredients 8
Steps:
- Heat the margarine in a large skillet over medium heat.
- Sauté the onion for a couple of minutes, or until transparent.
- Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
- Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
- Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
- Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.
Nutrition Facts : Calories 383.1, Fat 23.5, SaturatedFat 4.1, Sodium 2287, Carbohydrate 34.8, Fiber 4.8, Sugar 5.4, Protein 11.3
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