Vegetarian gravy

ooh those crepes sound delish! No I definitely would not put gravy on those.

Let me know if you want the recipe!

Let me know if you want the recipe!

I do as they sound lovely!

Let me know if you want the recipe!

ooh yes please! I didn't like to ask in case it was some family secret or something.

ooh yes please! I didn't like to ask in case it was some family secret or something.

Nah, just something that came out a cookbook! I'll post it tonight when I get home.

I made a roasted veg gravy that's delish! We had it with Yorkshire pud, mash, and cabbage, and it was just perfect. It's a bit of work, but I think it's just what I was looking for.

Hi - I'm English, but married to an american. I am a vegetarian and have been all my life...I am 34 now.

I love the Bisto 'Roast Onion gravy' - rather than the vegetable flavour but ...
Here is a good recipe for homemade vegetarian gravy:

Ideal for Sunday lunch, Thanksgiving and Christmas - as an accompaniment to the main course of meat(or substitute) or a pie and usually with potatoes and vegetables...

Vegetarian Gravy Recipe

I love it with roast potatoes and mint sauce - I could quite easily have just that in a bowl and get cosy on the sofa

Ingredients:
2 tbsp margarine
1 onion, diced
2 tbsp flour
1 tsp garlic salt
2 tbsp cornstarch
1 1/2 cups liquid vegetable stock
(ie using bouillion or a vegetable stock cube added to the water you may have already boiled veggies in)

2 tbsp soy sauce
1 tbsp nutritional yeast or yeast extract (optional)
You could add golden sauteed mushrooms if you wish)
PREPARATION:
Heat the margarine over medium heat in a large skillet and sautee the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.
Add the vegetable broth and cornstarch, stirring to mix the cornstarch well.


Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.
Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring.

Hi - I'm English, but married to an american. I am a vegetarian and have been all my life...I am 34 now.

I love the Bisto 'Roast Onion gravy' - rather than the vegetable flavour but ...
Here is a good recipe for homemade vegetarian gravy:

Hi and welcome!

The roast onion gravy sounds good! I'll have to look for it next time I'm shopping.  Thanks for the recipe as well!

Right. It may be months late, but I did manage to bring home the book that had my veggie gravy when we went to the US. Probably not in time for Christmas, but how about for next Thanksgiving? 

It's tried and true - I used to make it every year without fail until I jumped back on the meat bandwagon!  I tend to prefer it with wild mushrooms, but have made it with plain old buttons as well. I've never bothered with the gravy browner (which I think is an American thing anyway).

Mushroom Gravy
Makes about 2 1/2 cups
Per 1/4 cup: 70 calories, 3gm protein, 0 gm fat, 7gm carbohydrates

4 cups fresh mushrooms (any kind) sliced
1/3 cup unbleached flour
1/3 cup nutritional yeast flakes
1 1/2 cups water
1 cup dry white wine
2T soy sauce
1/2t salt
A few shakes gravy browner (optional)

In a large, lightly oiled or nonstick frying pan, steam-fry the mushrooms until tender and slightly browned. Set aside.

In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty.

Remove from heat and whisk in the water, wine, soy sauce, salt, and gravy browner if using.

Over high heat stir constantly until it thickens and comes to a boil. Reduce the heat and simmer for 2 - 5 minutes. Stir in cooked mushrooms.

Can be made ahead and reheated.