Vegetarian Gravy 4 Ways 2This recipe is part of the Thanksgiving series 2013.  For more info on that series, you can check it out here.  Though this recipe is perfection for Thanksgiving (or any holiday), it would be super awesome any time.

I am pretty serious about my gravy.  It is one of my favorite parts of the meal at Thanksgiving!!  So call me crazy, but I felt like I couldn’t just do 1 kind.  I needed to do 4.  They are all a little different, veggie, mushroom, veggie/mushroom combo, and gluten free.  My favorite?  I hate to play favorites really.  But it’s the mushroom gravy.  I could eat it with a spoon.  But I don’t, because that would be weird.  And I think I might be weird enough without also being the girl who eats mushroom gravy with a spoon.

My tips and tricks used in this recipe:

  • Bonus points if you want to make your own broth.  Here are recipes from Oh My Veggies for Veggie Broth and Mushroom Broth.
  • I used this veggie stock and this mushrooms stock
  • I used whole wheat flour in the non gluten free recipes, because it is the only wheat flour I have in the house
  • These are easily made vegan by using a vegan margarine like earth balance.
  • I really like the flavor of butter or vegan butter in these, but you are welcome to sub it out for olive oil, it would still taste great.
  • My best advice to avoid lumpy gravy is to add the broth into the butter/flour really slowly.  But if you get lumps don’t worry, you can just throw it into the blender and blend the lumps out. (Or leave them, it makes it rustic!)
  • The whole wheat flours cook the whole time on the stove
  • The gluten free gravy is thickened with arrowroot, which thickens at a lower temperature than wheat flour.  I like to add the butter (or vegan margarine) in at the end cold and let it melt just by the heat of the gravy because it makes a thick and rich gravy (it is a traditional french method called beurre monté)
  • All of these gravys will get a skin when exposed to air, so if you want to prevent that you can put some plastic wrap right on the surface, or just make sure to stir before trying to pour
  • I think gravy is better the next day, so I always make it the day before and then warm up right before heading to the table.

Vegetarian Gravy 4 Ways 1

Vegetarian Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon Butter (to make vegan use olive oil or vegan margarine)
  • 3 tablespoons Whole Wheat Flour
  • ½ teaspoon Fresh Thyme
  • 2 cups Veggie Broth (see notes above)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Balsamic Vinegar
  • Salt and Pepper (to taste)
Instructions
  1. In a medium pot add the butter, flour, and thyme
  2. Whisk together (it will seem very dry, that is ok)
  3. Toast the mixture for about 2 minutes
  4. Slowly stream in the veggie broth while whisking (first it will look like dough, then it will thin to gravy)
  5. Whisk in the soy sauce and balsamic vinegar and bring to a boil
  6. Boil about 2 minutes, taste and add salt and pepper
  7. Serve up and enjoy!!

 

Mushroom Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon Butter (to make vegan use olive oil or vegan margarine)
  • 3 tablespoons Whole Wheat Flour
  • ½ teaspoon Fresh Thyme
  • 2 cups Mushroom Broth (see notes above)
  • 1 tablespoon Soy Sauce
  • Salt and Pepper (to taste)
Instructions
  1. In a medium pot add the butter, flour, and thyme
  2. Whisk together (it will seem very dry, that is ok)
  3. Toast the mixture for about 2 minutes
  4. Slowly stream in the mushroom broth while whisking (first it will look like dough, then it will thin to gravy)
  5. Whisk in the soy sauce and bring to a boil
  6. Boil about 2 minutes, taste and add salt and pepper
  7. Serve up and enjoy!!

 

Mushroom and Veggie Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon Butter (to make vegan use olive oil or vegan margarine)
  • 3 tablespoons Whole Wheat Flour
  • ½ teaspoon Fresh Thyme
  • 1 cup Mushroom Broth (see notes above)
  • 1 cup Veggie Broth
  • 2 teaspoons Soy Sauce
  • Salt and Pepper (to taste)
Instructions
  1. In a medium pot add the butter, flour, and thyme
  2. Whisk together (it will seem very dry, that is ok)
  3. Toast the mixture for about 2 minutes
  4. Slowly stream in the mushroom and veggie broths while whisking (first it will look like dough, then it will thin to gravy)
  5. Whisk in the soy sauce and bring to a boil
  6. Boil about 2 minutes, taste and add salt and pepper
  7. Serve up and enjoy!!

 

Gluten Free Vegetarian Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons Arrowroot
  • 1 cup Mushroom Broth (see notes above)
  • 1 cup Veggie Broth
  • ½ teaspoon Fresh Thyme
  • 1 Tablespoon Soy Sauce
  • 1 tablespoon Butter (to make vegan use olive oil or vegan margarine)
  • Salt and Pepper (to taste)
Instructions
  1. In a medium pot off the heat add the arrowroot and 2 tablespoons of the broth
  2. Whisk together well
  3. Whisk in the rest of the broths, the thyme, and soy sauce
  4. Add the pot to high heat, whisking until thick (it does not need to come to a boil)
  5. Remove from the heat and whisk in the butter
  6. Taste and add salt and pepper to your liking
  7. Serve and enjoy!!

 

 

 

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