Vegetarian Gravy Recipes

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.

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.

Steps:

• In a medium saucepan over low heat, melt the butter.
• Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
• Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
• Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
• Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.

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.

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!

Steps:

• Gently cook the veg, herbs and butter in a pan for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook for 1-2 mins until a little caramelised. Stir in the flour and combine well. Add the Marmite, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.
• Simmer everything together until you have a thickened sauce, this will take about 30 mins. Sieve, then add soy sauce and a touch more Marmite to season and colour, if you like. Will freeze for up to two months.