Any good vegetarian gravy recipies or mixes?
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.
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
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.
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.
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.
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.