Guest guest Posted July 26, 2001 Report Share Posted July 26, 2001 Hi all. I'm not sure of brand names for vegan gravy, since I always make my own. I have seen jarred vegan gravy at the regular grocery store, usually made from mushrooms. Health food stores and supermarkets like Fresh Fields carry many varieties. Here are some recipes for homemade. Vegan Gravy Ingredients: 8 Tbls vegetable oil 3-6 cloves of garlic, squashed and minced 3 slices of yellow onion, chopped 8 Tbls all-purpose flour 2 Tbls nutritional yeast 4 Tbls low sodium soy sauce or tamari 2 1/2 cups water (to start) 1/2 tsp ground sage (dry) Salt and freshly ground black pepper to taste 1/4 cup red wine (optional--but a huge help. I like cabernet sauvignon) and 2 Tbls balsamic vinegar 6 sliced mushrooms (optional) Directions: In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent. Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, wine and balsamic vinegar. If you don't want to add wine, you might try a bit more balsamic vinegar or a red wine vinegar in its place. If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.) You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. It's even better if you let it sit in the fridge overnight and gently reheat it. Serves: Approx 4 cups Preparation time: 15-20 minutes __________________________ Vegetarian Chicken Gravy Ingredients: 2 tblsp soy butter/margarine 2 tblsp all-purpose flour 1/4 tsp poultry seasoning 1/8 tsp salt 1/8 tsp paprika 1 cup low-salt vegetarian broth Directions: Melt butter in a small saucepan over medium heat. Add flour, poultry seasoning, salt, and paprika, stirring with a whisk. Gradually add broth, stirring until blended. Cook 5 minutes over medium-high heat or until thick, stirring constantly. Yield: 6 servings (serving size: 2 1/2 tblsp) Serves: 6 Preparation time: 15 minutes __________________________ Killer Gravy Ingredients: 1/2 medium onion, chopped 4-5 cloves garlic, chopped 1/4C (+) olive oil 4 vegetarian sausage patties (we prefer Morningstar Farms), chopped 1/4 to 1/2 cup flour 2-4 cups soy milk (plain flavor works best, lowfat or regular)(you may need more, so have some handy) White wine (optional) LOTS of freshly ground pepper LOTS of salt (we use some plain and some seasoned) Directions: There are no exact measurements for the oil and soy milk, because consistency is what you're after when they are mixed with the flour. You may have to adjust the amount of oil when creating your flour paste and the amount of soy milk when adding to the paste. Saute the onion and garlic with some olive oil (about 1 tsp.) in a large sauce pan over meduim heat (about 10 mins - the onions should become transparent) Add chopped sausage patties and saute until cooked/defrosted (if frozen). When cooked, set aside half of the sausage mixture, leaving as much oil in the pan as possible. Add more olive oil (about 1/4 cup) to the pan and continue to cook over medium heat. Add a dash of white wine (optional). Slowly stir in 1/2 cup (approximately)of flour. You're aiming at making a paste with the flour and oil, so you may have to add more oil as needed. Stir the flour every minute or so as it browns to desired color (anywhere from light to dark borwn is fine) - about 5 minutes. Slowly whisk in as much soy milk as needed to create a thick gravy. Add the reserved sausage mixture, a lot of salt and pepper (very important), and continue to cook until thoroughly heated. Serve immediately! Serves: 4 Preparation time: 30 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2001 Report Share Posted July 27, 2001 thank you again for these great vegan gravy recipes regards,Lori Ghanymoderator: walkitoff Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2001 Report Share Posted August 2, 2001 Megan, here ya go Do you know how to find the list archives? /messages There is so much good stuff there! Kris --- cdipietro wrote: > > cdipietro > Thu, 26 Jul 2001 10:19:24 -0400 > Reply-to: > Vegan gravy > > Hi all. I'm not sure of brand names for vegan gravy, > since I always make my > own. I have seen jarred vegan gravy at the regular > grocery store, usually > made from mushrooms. Health food stores and supermarkets > like Fresh Fields > carry many varieties. Here are some recipes for homemade. > > Vegan Gravy > > Ingredients: > > 8 Tbls vegetable oil > 3-6 cloves of garlic, squashed and minced > 3 slices of yellow onion, chopped > 8 Tbls all-purpose flour > 2 Tbls nutritional yeast > 4 Tbls low sodium soy sauce or tamari > 2 1/2 cups water (to start) > 1/2 tsp ground sage (dry) > Salt and freshly ground black pepper to taste > 1/4 cup red wine (optional--but a huge help. I like > cabernet > sauvignon) and 2 Tbls > balsamic vinegar > 6 sliced mushrooms (optional) > > Directions: > > In a medium saucepan heat oil on a medium or medium-low > heat. Add garlic > and onion and cook until slightly tender and translucent. > > Add the flour, yeast and soy (or tamari) to make a paste > or roux. Be > careful not to let it burn. GRADUALLY add the water, > stirring constantly. > With frequent stirring, bring the gravy to a boil and > allow it to thicken. > Add pepper, mushrooms, wine and balsamic vinegar. If you > don't want to add > wine, you might try a bit more balsamic vinegar or a red > wine vinegar in > its place. > > If the gravy is too thin (unlikely) add a small amount of > cornstarch which > has been dissolved in some cold water. (Dissolving the > cornstarch in water > first will prevent lumps.) > > You can add more water to the gravy if you want a lighter > gravy for certain > dishes. The flavor is very strong and can easily handle > the extra liquid. > It's even better if you let it sit in the fridge > overnight and gently > reheat it. > > Serves: Approx 4 cups > > Preparation time: 15-20 minutes > __________________________ > > Vegetarian Chicken Gravy > > Ingredients: > > 2 tblsp soy butter/margarine > 2 tblsp all-purpose flour > 1/4 tsp poultry seasoning > 1/8 tsp salt > 1/8 tsp paprika > 1 cup low-salt vegetarian broth > > Directions: > > Melt butter in a small saucepan over medium heat. > > Add flour, poultry seasoning, salt, and paprika, stirring > with a whisk. > > Gradually add broth, stirring until blended. > > Cook 5 minutes over medium-high heat or until thick, > stirring constantly. > > Yield: 6 servings (serving size: 2 1/2 tblsp) > > Serves: 6 > > Preparation time: 15 minutes > __________________________ > Killer Gravy > > Ingredients: > > 1/2 medium onion, chopped > 4-5 cloves garlic, chopped > 1/4C (+) olive oil > 4 vegetarian sausage patties (we prefer Morningstar > Farms), chopped > 1/4 to 1/2 cup flour > 2-4 cups soy milk (plain flavor works best, lowfat > or regular)(you > may need more, so have > some handy) > White wine (optional) > LOTS of freshly ground pepper > LOTS of salt (we use some plain and some seasoned) > > Directions: > > There are no exact measurements for the oil and soy milk, > because > consistency is what you're after when they are mixed with > the flour. You > may have to adjust the amount of oil when creating your > flour paste and the > amount of soy milk when adding to the paste. > > Saute the onion and garlic with some olive oil (about 1 > tsp.) in a large > sauce pan over meduim heat (about 10 mins - the onions > should become > transparent) > > Add chopped sausage patties and saute until > cooked/defrosted (if frozen). > > When cooked, set aside half of the sausage mixture, > leaving as much oil in > the pan as possible. Add more olive oil (about 1/4 cup) > to the pan and > continue to cook over medium heat. Add a dash of white > wine (optional). > Slowly stir in 1/2 cup (approximately)of flour. You're > aiming at making a > paste with the flour and oil, so you may have to add more > oil as needed. > > Stir the flour every minute or so as it browns to desired > color (anywhere > from light to dark borwn is fine) - about 5 minutes. > > Slowly whisk in as much soy milk as needed to create a > thick gravy. Add the > reserved sausage mixture, a lot of salt and pepper (very > important), and > continue to cook until thoroughly heated. Serve > immediately! > > Serves: 4 > > Preparation time: 30 > > > > > > Make international calls for as low as $.04/minute with Messenger http://phonecard./ Quote Link to comment Share on other sites More sharing options...
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