- litchick Nov 16, 2006 08:56 PM
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?
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
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.
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...
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.
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.
The Goldbecks have a number of nice vegetarian gravies in their "American Wholefoods Cooking." My favorite is cashew gravy.