VEGETARIAN BROWN GRAVY RECIPES

Name: Vegetarian gravy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 1 onion, chopped; 2 carrots, finely diced; 2 celery sticks, finely chopped; 2 bay leaves; 1 large thyme sprig; large knob of butter; 1 tbsp sugar; 2 tbsp plain flour; 1 tsp Marmite (optional, but it does add colour and depth); 1 tbsp tomato purée; 2 tbsp red wine vinegar; 1l vegetable stock (or chicken or beef stock, if you prefer); soy sauce, to taste

VEGETARIAN GRAVY RECIPE - BBC GOOD FOOD

Vegetarian gravy recipe - BBC Good Food image

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

Provided by Good Food team

Categories Condiment, Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 onion, chopped
2 carrots, finely diced
2 celery sticks, finely chopped
2 bay leaves
1 large thyme sprig
large knob of butter
1 tbsp sugar
2 tbsp plain flour
1 tsp Marmite (optional, but it does add colour and depth)
1 tbsp tomato purée
2 tbsp red wine vinegar
1l vegetable stock (or chicken or beef stock, if you prefer)
soy sauce, to taste

Steps:

Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

Nutrition Facts : Calories 84 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.66 milligram of sodium

VEGETARIAN GRAVY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Vegetarian Gravy Recipe | Food Network Kitchen | Food Network image

We used ingredients high in umami -- the fifth taste after sweet, sour, salt and bitter -- to create a super savory gravy for veggie lovers.

Provided by Food Network Kitchen

Categories condiment

Total Time 1 hours 45 minutes

Prep Time 5 minutes

Cook Time 1 hours 40 minutes

Yield about 2 1/2 cups gravy

Number Of Ingredients 16

Ingredients

1 medium onion, quartered
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 cloves garlic, crushed
1 teaspoon vegetable oil
Kosher salt
1 ounce dried shiitake mushrooms (about 1 heaping cup)
6 sprigs thyme
2 sun-dried tomatoes
2 tablespoons low-sodium soy sauce
1 dried bay leaf
4 tablespoons unsalted butter
6 fresh sage leaves
1/3 cup all-purpose flour
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup, use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Melt the butter in another medium saucepan over medium heat. Add the sage leaves, and stir for 30 seconds; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.

Nutrition Facts : Calories 70 calorie, FatContent 4.5 grams, SaturatedFatContent 3 grams, CholesterolContent 10 milligrams, SodiumContent 700 milligrams, CarbohydrateContent 8 grams, FiberContent 1 grams, ProteinContent 1 grams, SugarContent 1 grams

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