EASY VEGETARIAN GRAVY RECIPE RECIPES

EASY VEGETARIAN GRAVY RECIPE - FOOD.COM

Easy Vegetarian Gravy Recipe - Food.com image

Here's a quick and easy recipe that is vegetarian, using basic ingredients that you'll have sitting around in the kitchen. Not only will you save time, but this recipe is healthy and can be made vegan too! From the Urban Cooking Guide

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 cup

Number Of Ingredients 7

Ingredients

3 tablespoons margarine
2 tablespoons of finely chopped onions
2 minced garlic cloves
3 tablespoons flour
2 tablespoons soy sauce
1 cup water
salt and pepper

Steps:

Put margarine in a pot and saute the onions and garlic over med-high heat.
Reduce heat back to medium after onions and garlic have become golden brown.
Make a roux by gradually adding the flour, while continuously stirring to avoid lumps.
Still stirring, add soy sauce and water to the mixture.
Add salt and pepper to taste.
Once the gravy has reached desired thickness, turn off the stove and you are done!

Nutrition Facts : Calories 214, FatContent 17.2, SaturatedFatContent 3.6, CholesterolContent 0, SodiumContent 1209.6, CarbohydrateContent 12.1, FiberContent 0.7, SugarContent 0.8, ProteinContent 3.6

EASY VEGETARIAN MUSHROOM GRAVY RECIPE - HOW TO MAKE V…

Easy Vegetarian Mushroom Gravy Recipe - How to Make V… image

You don’t have to skip the gravy on Thanksgiving Day just because you’re vegan. This super-flavorful mushroom gravy comes together in minutes—plus, you definitely don’t need to roast a turkey to make it.

Provided by Lauren Miyashiro

Categories vegetarian Thanksgiving side dish

Total Time 15 minutes

Prep Time 0S

Cook Time 10 minutes

Yield 8

Number Of Ingredients 10

Ingredients

2 tbsp. extra-virgin olive oil
1/2 Onion, finely chopped
4 oz. mushrooms, finely chopped
kosher salt
Freshly ground black pepper
1 tsp. chopped thyme
1 tsp. chopped sage
1 tsp. chopped rosemary
3 tbsp. all-purpose flour
3 c. vegetable stock

Steps:

Heat olive oil in a small saucepan over medium heat. Add onion and sauté until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook until soft, about 5 minutes more. Add flour and cook for 1 minute.
Pour in 2 cups of vegetable stock and whisk to combine. Bring to simmer and cook for 5-10 minutes, until the flavors have melded and the mixture has thickened slightly. If the mixture is too thick, gradually add more vegetable stock.
Taste and season with more salt and pepper if needed, then serve warm.

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VEGETARIAN GRAVY RECIPE - BBC GOOD FOOD

Make this vegetarian gravy ahead of time and keep in the freezer to pair with veggie sausages, or meat. Great for a tasty, fuss-free supper
From bbcgoodfood.com
Total Time 45 minutes
Category Condiment, Dinner
Cuisine British
Calories 84 calories per serving

Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

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EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES

Making your own flavoursome gravy is super easy – all you need to get going is meat and veg
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 140 calories per serving

1. To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
2. Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
3. When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
4. To serve your gravy Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.

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EASY GRAVY RECIPE - BBC GOOD FOOD

Take the stress out of roast dinner prep with our easy five-ingredient gravy. Prep it on the day or make ahead and keep in the freezer until needed
From bbcgoodfood.com
Total Time 30 minutes
Category Condiment
Calories 135 calories per serving

Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.

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EASY GRAVY RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Make and share this Easy Gravy recipe from Food.com.
From food.com
Reviews 4.5
Total Time 10 minutes
Calories 65.5 per serving

Enjoy.

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QUICK AND EASY GRAVY FROM SCRATCH - INSPIRED TASTE

Homemade gravy is quick and easy. If you’ve roasted chicken, turkey or beef, use the drippings left in the roasting pan. They make the gravy extra flavorful and seasoned. You can make gravy without drippings and use stock or broth in it’s place. Store-bought stock is usually under seasoned. Take care when seasoning with salt and pepper towards the end of the recipe. Finally, for more flavor, whisk in mushroom powder. This is optional, but adds a deep savory flavor.
From inspiredtaste.net
Reviews 4.9
Total Time 10 minutes
Cuisine American
Calories 76 per serving

Substitute some or all the butter with fat left in the pan from roasting. If there are juices left in the pan, strain them then swap all or some of the stock for the pan juices. Pan drippings and juices will be well seasoned compared to the stock. When seasoning, taste the gravy first then adjust with more salt and/or pepper. If you used a stove-top safe pan such as a Dutch oven or stainless steel pan for roasting, there is no need for the skillet. Make the gravy directly in the roasting pan.

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SUPER-TASTY VEGAN GRAVY RECIPE | JAMIE OLIVER RECIPES

Super-tasty and flavoursome, this gravy is just as good as the real thing.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 105 calories per serving

1. Peel the onions, wash the carrots, then roughly chop with the celery and porcini. 2. Place in a large pan on a medium heat with a splash of oil and all the herbs. Fry for 25 minutes, or until turning golden, stirring occasionally. 3. Add the port and jam, and cook for a further 5 minutes, or until sticky and caramelised. 4. Stir in the flour, then the Marmite, tomato purée and red wine vinegar. 5. Pour in the stock, then bring to the boil. Reduce to a simmer for around 10 minutes, or until thickened and reduced to the consistency of your liking. 6. Pour it through a coarse sieve into a large bowl, using the back of a spoon to push through all that lovely flavour. 7. Taste and season to perfection, cool to room temperature, then pour into containers or bags and pop into the fridge or freezer, ready to finish off on Christmas Day. 8. On the day, if frozen, take the gravy out to defrost when your nut roast goes into the oven, then simply heat through in a pan ready to serve.

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WHISKY GRAVY RECIPE - DELICIOUS. MAGAZINE

This Scottish-inspired whisky gravy recipe is an ideal match for our haggis-stuffed turkey. Or, serve it as part of a knockout Scottish-inspired menu.
From deliciousmagazine.co.uk
Total Time 15 minutes
Calories 40kcals per serving

Stir in the herbs and whisky and cook for 2-3 minutes. Gradually add the stock, stirring, until smooth. Add the juices from the rested turkey, season, and strain into a jug to serve.

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