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Vegetarian Gravy?

Doing an all-veg thanksgiving for the first time, and am wondering if anyone has a favorite recipe for a vegetarian gravy? Yeah, I know, why have gravy without pan drippings - I'm with you. But, family reasons require veg gravy, or no gravy at all. I'm already going turkey-less, so I'd love to have a gravy if possible. Any ideas?

Thanks!

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  1. INGREDIENTS
    1/2 cup vegetable oil
    1/3 cup chopped onion
    5 cloves garlic, minced
    1/2 cup all-purpose flour
    4 teaspoons nutritional yeast
    4 tablespoons light soy sauce
    2 cups vegetable broth
    1/2 teaspoon dried sage
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    DIRECTIONS
    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.

      1. re: MaldenBoy

        ah, thank you! have you tried this? would some sliced mushrooms compliment it?

        1. re: litchick

          Google "mushroom gravy," you'll find tons. I eyeball it, or I'd give you a recipe. A tip, though - it's worth using a few dried porcini and their soaking liquid for extra flavour.

      2. i am a vegan and i love the golden gravy in "the real food daily cookbook." even fooled the omnis last holiday season! i would be happy to email it to you, as i can't post it here due to copyright law and i can't find it online.

        the cookbook can be purchased here: http://www.powells.com/biblio/2-15800...

        1 Reply
        1. Create a vegetable broth using chopped onions, celery, and carrots (and maybe a turnip or parsnip), with some herbs that you like (bay leaf, parsley, salt, pepper, etc). Make enough for about three or four cups.
          Make a light-brown roux using a stick of butter and half cup of flour. Using a strainer, add the broth, pressing out every last drop of it from the vegetables.
          You have to adjust the thickness for yourself, and adjust the salt and pepper. Maybe pre-press the broth into a measure cup before adding to the roux.

            1. Make a gravy base using 1 cup buttermilk and 1 tablespoon cornstarch. Take this in whatever flavor direction you want. For example, you can add sauteed mushrooms or sauteed onions.

                1. The Goldbecks have a number of nice vegetarian gravies in their "American Wholefoods Cooking." My favorite is cashew gravy.