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Any good vegetarian gravy recipies or mixes?

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Every recipe I've seen for vegetarian gravy has at least 10 ingredients. Does anyone have a recipe that's a bit simpler? Or recommendations for a good mix? I've tried one that was supposed to be "chicken" and it had a an odd lemon flavor.

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  1. I made this one a few times, it's stupid easy. Read the comments for substitutions and other versions-
    Whole foods or another health food store would have imagine foods gravy:
    I have "cheated" and just used their vegan mushroom soup as a gravy too:
    It's reallllllyyyyyy good

    1. Here's a simplified version of the one I use:
      Chop an onion and a rib of celery, saute in 3 Tbsp oil til slightly browned. Add 1/4 cup flour, and cook, stirring, until the flour is peanut-butter colored. (you are making a roux here) Add 2 cups water and a teaspoon of vegetable bouillon (I use the Better Than Bouillon pastes, but a bouillon cube would probably be fine too.) Stir over medium heat until thickened, then season with some pepper.

      1. I make a mushroom gravy based on the one from American Wholefoods Cuisine, though not identical.

        2 tbsp oil
        3 cups thinly sliced button or baby bella/cremini mushrooms
        3 tbsp starch (cornstarch, usually, but potato starch works too)
        3 tbsp soy sauce
        2 cups water

        Sautee mushrooms in oil until soft. Add starch (stir rapidly -- everything will try to stick at this point, but you want to coat the mushrooms with starch). Throw in everything else, cook until it thickens to the point you want.

        You do need to like mushrooms. :) Depending on your soy sauce and how thick you make it, it can be on the salty side; decrease the soy a bit or use low-salt soy sauce if you find it too salty for you.

        1. What follows is not a recipe, but a template. Actually two templates. When you understand the basic process, you can improvise according to your desire.

          I. I make a roux from a combination of all-purpose flour and chickpea flour (besan), or you can use just flour. Slowly brown the flour in ghee on medium-low heat. The ratio of fat-flour-liquid is 2T fat/2T flour/1 cup of liquid.

          Once the flour is no longer raw, it's your choice how dark you want the gravy. For a white gravy, stop when the roux is slightly golden, maybe 5-7 minutes and use milk as part of your liquid. For a darker roux, 10-20 minutes. You MUST continually stir the roux or it will burn in spots.

          When the roux is the desired color, turn off the heat, and carefully add HOT water, or veggie stock, or milk (soy milk or almond milk if you avoid dairy). Be sure to add only a little liquid at a time, and stir like mad to incorporate. The steam that will result is intense, so be careful. Add enough liquid to make the gravy thinner than you want that end result to be, because it will thicken up as it cools.

          Now you can add the seasonings you want: poultry seasoning, nutritional yeast (a tablespoon adds umami and a pretend-chicken flavor), fresh or dried spices like thyme, parsley, celery seed, etc., and of course, salt & pepper. Simmer the gravy uncovered, stirring constantly, until it's almost the thickness you want, because it will continue to thicken as it cools. Make sure it's hot when you serve it.

          II. Another quick gravy is to cook some brown lentils with some carrot and celery in water or stock until everything is soft, then puree the whole thing until it's smooth. Add gravy seasoning as for the above recipe, and it's pretty decent, but not as silky smooth as the flour-based version.

          1. Sauté garlic, add water, soy til it's salty enough, then thicken with cornstarch.

            We've always been accustomed to a chutney style of gravy (not sure if it's a filipino thing, or mom thing) so I'll add onion, raisins and chopped pineapple.

            And a ton of cracked black pepper in either case.

            1. I've used Hain gravy packets, but always doctor them. At the very least, I replace some of the water with red wine for the beef flavor, or white wine for the chicken flavor, and usually add sauteed onions, mushrooms, garlic, etc.
              I also like the "Better Than Bouillon" brand veg options, and it's easy to devise a gravy with whatever flavor of BTB you choose to use. Make a roux of flour and butter or the fat/oil of your choice, then add some BTB and either water or veg stock or no-chicken stock and/or wine, water, and aromatics (onions, garlic, etc), mushrooms, or whatever fits the menu.
              Just think of using a roux (flour sauteed in heated fat) or cold water with corn starch as your thickener, and add whatever flavors and liquid and vegetables you like to flavor the thickener. You have a lot of latitude here, as gravy is a very forgiving sauce.

              1. i've used some of thep products from this brand line

                also - the suggestion of looking at the Better than Bouillion bases is a good one - i like their stuff. They seem to have two diff lines - one organic, the other not. Avail in jars. Keep in fridge after opening.

                1. Oh yeah, this is my specialty! This vegan mushroom/marsala gravy is truly killer. The turkey eaters will go nuts for it, too.

                  Vegan Gravy

                  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.

                  Serves 6-8