- invinotheresverde Nov 3, 2010 09:12 AM
I'm looking for a gravy that's completely meat/poultry/fish free, although dairy and eggs are fine. Does anyone have any gems?
Thanks in advance.
Cooks Illustrated has an All Purpose Gravy that is quite good that I make to add to my turkey dripppings gravy and to have on hand for when I run out of the scratch gravy when serving. It uses a blend of chicken and beef stock but you could probably try it with vegetable stock, maybe add more veggies/spices. I'd test before serving at turkey dinner to taste/adjust seasonings.
You can find by searching " Cooks Illustrated All Purpose Gravy" on Google, here is one site - sorry, I can never get a web address to copy with an instant link:
I usually make a mushroom gravy. I don't really follow a recipe per se, just throw sliced mushrooms, vegetable stock, garlic, onion, olive oil, salt, pepper and thyme into a pan and then add flour until the consistency is right.
It's even nicer with a little bit of flat beer in it. Just use less stock.
There's even a vegan mushroom gravy recipe here on Chow: http://www.chow.com/recipes/29032-veg...
Ah, that rules that one out then! :-O
I do make gravy without the mushrooms when a family member who is allergic comes around, using ground raw cashews and a little tamari instead. That one is really good, too.
I'll try to keep an eye on this thread and if you don't get lots of responses, I'll check some of my vegetarian cookbooks at home for other ideas.
I would have said a mushroom gravy, too! In lieu of that, I thought that chestnut might be a good flavor that would be amenable to a gravy. I found this - clearly you'd substitute the turkey stock with vegetable, but there is so much else going on, I don't think the flavor would suffer: http://www.ehow.com/how_6987_make-che...
Are you serious?
Even if you don't like mushrooms normally, I think they do add some really useful flavor and texture to vegetarian gravies, as well as a savory taste element. You should consider at least using stems, or maybe trying wild mushrooms if it's button mushrooms that you specifically dislike ("mushroom" is a pretty broad category - is it the taste or texture that bothers you?). I had pretty good luck with a frozen porcini and fresh chanterelle based gravy last year.
Here was my rough method, written down after the fact. I realize it's kind of a weird way to build it in the pan, but worked Ok for me.
frozen porcini, fresh chanterelles, fresh cremini mushrooms - stems, little bits, whatever
1 onion, chopped finely
2-3 cloves garlic, minced
1-2 Tbsp margarine and / or olive oil
~ 2 Tbsp flour
salt and pepper to taste
brown mushrooms in pan in batches, removing each batch after browning
deglaze pan with white wine after all batches are done, and reserve the wine. to the wine, add a little soy sauce and veg stock or water
sauté onions in medium heat with a liberal amount of oil and / or margarine, until translucent / limp. add mushrooms and increase heat. add salt and fresh black pepper to taste.
push onions to the side, add more oil and / or margarine, and add flour to create a roux. (I think this is an odd order to do things in, but it seemed to work quite well)
add liquid and whisk with a roux whisk, adding more water or stock as necessary. add more black pepper and some nutritional yeast.
If you make a non-mushroom gravy, I'd use a lot of stock and nutritional yeast to try and impart some of that flavor. If you just don't like the texture, consider using some mushroom broth or mushroom soaking liquid.
There's an onion gravy that I comes from a roast turkey recipe that would be easy to adapt to a vegetarian version. It's a bit sweet due to the onions, but I think it's delicious. In that recipe, sautéed onions and shallots are put in the roasting pan below the rack where the turkey is, with some broth; for a veg version, I'd just sauté them deeply - essentially make caramelized onions - then deglaze the sauté pan with white wine or dry sherry, add a good vegetable stock and some fresh thyme or sage, and simmer for a few minutes. Then the whole is puréed (you can do this with a hand blender if you have one). The onions give it body, so you don't need thickeners. I wouldn't be shy with the butter for sautéing, and you could hit it with a bit of cream in the end. I'd also add a bit of soy sauce or tamari to taste. (One reason mushroom gravies work so well is all the umami mushrooms bring, and I think you need something rich in umami, as well as the most flavorful broth you can make, to get good depth in a veg gravy.) As I said, this is a bit sweet due to the onions, so only works if you're okay with that. I think it's very nice.
I make a roasted vegetable gravy with onions, leeks, garlic, celery, carrot and parsnip (I add mushrooms but you don't have to)...roast off in a pan in the oven drizzled with a bit of canola or other oil and seasoned with pepper until caramelized. Once the veggies are cooked, take the pan out of the oven and put onto the stove eye; deglaze with vegetable stock and white wine and bring to a simmer, scraping the bits from the bottom of the pan. Toss in a couple of sprigs of fresh thyme and cook until reduced by 1/3 of the original liquid amount. The amount of stock you use is dependent on how much gravy you want; remember to allow for reduction so add accordingly.
Add both the veggies and liquid (in batches, if necessary) into a food processor or blender; puree until smooth then strain back into the pan. Mix a spoonful of cornstarch (I add 1 teaspoon per two cups of liquid) with a bit of stock or water; bring pan to a simmer and whisk in the cornstarch mix. Adjust seasoning with vegetable sea salt, pepper, and cumin. Simmer for two minutes or until thickened to desired consistancy.
Here is one I have used a few times. Instead of the 4 T. soy sauce, I prefer 2T Braggs Amino Acids. This is a starting point though as you can adapt the flavor however you wish. I'd give it a 7 out of 10 :)
I make veg gravy all of the time.So easy. Slow cook onions in frying pan with butter over low heat. Red onions look best. When they are all nicely cooked and starting to brown on the edges, add a teaspoon of flour for each person. Stir until nice and fragrant, a minute or two. Add red wine slowly and stir. It will be thick. Then add some veggie stock (i just use swiss cottage veggie stock powder with water) and stir. I usually let it boil for a bit. My mother in law adds cream just before serving, but I am dieting.
If mushrooms are allowed they can add depth of flavor in two ways. Cook finely diced mushrooms along with onions. Or finely chop dried ones and add to veggie stock. If you used dried ones, let them soak in veg stock for a spell to enhance the flavor.
I consider this vegan gravy my greatest Thanksgiving triumph! It does have mushrooms but they are not essential at all. The gravy will still be great without them. The real flavor comes from pureed roasted garlic and shallots. The vegetarians will be thrilled, and the turkey eaters will sneak some of this gravy onto their plates, too.
The recipe is below, and here's a link if you want to see a photo, etc.: http://www.whatwouldcathyeat.com/2010...
6 medium shallots, unpeeled
4-6 cloves garlic, unpeeled
3 tablespoons + 1 teaspoon olive oil
4 ounces cremini (a.k.a. baby bella) mushrooms, thinly sliced
1 teaspoon fresh thyme
3 tablespoons all purpose flour
½ cup dry marsala
2 tablespoons low-sodium tamari
3 cups vegetable stock
1/4 teaspoon ground sage
1 tablespoon nutritional yeast
½ teaspoon Dijon mustard
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
Preheat oven to 375. Toss the shallots and garlic with a teaspoon of oil and place in a baking dish. Cover with foil and roast for 40 minutes. Remove garlic, but if shallots are not completely soft, roast for another 15 minutes. Remove from pan and allow to cool, then squeeze the soft insides out of the skin into a food processor. Deglaze the roasting pan with a tablespoon of water or additional marsala and add to the food processor. Puree until smooth. In a large skillet, heat the remaining olive oil over medium heat. Saute mushrooms and thyme until mushrooms are very soft, about 5 minutes. Stir in the flour and cook, stirring, for 3 minutes. Add the marsala and mix well, then whisk in the vegetable broth. Add remaining ingredients, including the pureed shallots and garlic. Bring to a boil, then reduce heat and simmer for 10 minutes. Adjust seasoning to taste.
Note: if reheating later, you will need to add additional wine or vegetable broth to thin the gravy out.
Here's a recipe for an apple cider vinegar sauce that can easily be thickened to more of a gravy. It can also be found at http://food-worthy.com/
1 TBL butter + 1 additional
3/4 cup yellow onion
1 bay leaf
1 clove of garlic
1/4 cup brown sugar
1/4 cup cider vinegar
4 cups vegetable stock or canned broth
Mince the onion and garlic and set aside.
Melt butter in a saucepan over medium-low heat.
Add the onion and the bay leaf and sauté until the onions just begin to brown, about 10 minutes.
Add the brown sugar and sauté until the onions are golden brown, about 10 minutes.
Add the garlic, stirring continuously for about a minute.
Increase heat to medium-high and add the vinegar, boiling for two minutes.
Add stock and boil until liquid is reduced, about 25 minutes.
Strain and press down on the onions to push any remaining sauce through the strainer.
Add an additional tablespoon of butter to the strained sauce and stir until melted.