I need a vegetarian gravy recipe for Thanksgiving - but one that someone has tried before!?!
I have the Tofu Turkey done, but wanted a good tasting gravy for mashed taters to make!. It does not have to be vegan - I don't mind making it with butter, but no animal drippings in it please!Www@FoodAQ@Com
Answers:
I like Campbells Mushroom Gravy!. Its really good!. =) I just had it!. Its vegan, i don't know any gravy that is just vegetarian!. Its one of those accidentally vegan things!. I found it where they sell all the other gravy at my supermarket!.
Campbells Mushroom Gravy: water, mushrooms, wheat, flour, modified food starch, contains less than 2% of: vegetable oil(corn, cottonseed, canola and/or soybean), salt, yeast extract, monosodium, glutamate, hydrolyzed soy protein and wheat gluten, caramel color, spice extract, dehydrated garlic!.
I love it!. Hope I helped!. Good Luck!.
P!.s!. Only campbells mushroom gravy is vegetarian and vegan friendly, not any other brand of mushroom gravy!.Www@FoodAQ@Com
Campbells Mushroom Gravy: water, mushrooms, wheat, flour, modified food starch, contains less than 2% of: vegetable oil(corn, cottonseed, canola and/or soybean), salt, yeast extract, monosodium, glutamate, hydrolyzed soy protein and wheat gluten, caramel color, spice extract, dehydrated garlic!.
I love it!. Hope I helped!. Good Luck!.
P!.s!. Only campbells mushroom gravy is vegetarian and vegan friendly, not any other brand of mushroom gravy!.Www@FoodAQ@Com
This is how I make veg*n gravy when I make it!.
1!. Heat a frying pan with a tablespoon or two of oil!. Feel free to be slightly more liberal with the heat than usual!.
2!. Toss in a finely chopped onion!. The onion will be the basis of your brownings!.
3!. Toss in also, if you like, one fairly large and finely chopped field mushroom, or the equivalent (maybe 3) smaller field mushrooms!. Mushrooms are not called “meat for vegetarians” for nothing - they are rich and dark and fulsome in flavour!. You don’t need them in a veg*n gravy, but they really do add depth, flavour, and colour!.
4!. When these are all nicely browned in the pan, throw in maybe a tablespoon of flour!. Sprinkle it over for ease of combining!. Naturally I use gluten-free flour, but wheat flour or cornflour are also fine!.
5!. Stir this around over a good strong heat until it’s all a bit cooked and brown!. The flour needs to be a bit brown in colour for best results!.
6!. Add water or stock!. I used a cup and a half of water this evening, with a Massel stock cube and half a teaspoon or so of “Our Mate” (which is a GF version of Marmite)!. If you’re using meat brownings, water is usually enough!. For vegie gravies, I really recommend stock, or at least a good teaspoon of a (preferably salt reduced, but beggars can’t be choosers) yeast extract like Vegmite/Marmite/Promite (correct me if any of these aren’t veg*n)!. These add to both the colour and the flavour, but if the gravy is to accompany something very light in flavour water might be enough for the flavour to complement!.
6!. Keep stirring, even if half-heartedly, until it thickens!. It will thicken!. All sauces made from flour and liquid spend a certain amount of time pretending not to thicken, then suddenly surprise you with their sauce-fu!. Decide how much you like the viscosity of this gravy when it’s thickened either as much as you’d like or as much as you think it’s going to, and alter the amount of flour you use next time!. Remember that gravies thicken as they cool, so a fairly runny gravy when hot can become a reasonably thick gravy when cooled!. Trial and error - it’s half the fun!Www@FoodAQ@Com
1!. Heat a frying pan with a tablespoon or two of oil!. Feel free to be slightly more liberal with the heat than usual!.
2!. Toss in a finely chopped onion!. The onion will be the basis of your brownings!.
3!. Toss in also, if you like, one fairly large and finely chopped field mushroom, or the equivalent (maybe 3) smaller field mushrooms!. Mushrooms are not called “meat for vegetarians” for nothing - they are rich and dark and fulsome in flavour!. You don’t need them in a veg*n gravy, but they really do add depth, flavour, and colour!.
4!. When these are all nicely browned in the pan, throw in maybe a tablespoon of flour!. Sprinkle it over for ease of combining!. Naturally I use gluten-free flour, but wheat flour or cornflour are also fine!.
5!. Stir this around over a good strong heat until it’s all a bit cooked and brown!. The flour needs to be a bit brown in colour for best results!.
6!. Add water or stock!. I used a cup and a half of water this evening, with a Massel stock cube and half a teaspoon or so of “Our Mate” (which is a GF version of Marmite)!. If you’re using meat brownings, water is usually enough!. For vegie gravies, I really recommend stock, or at least a good teaspoon of a (preferably salt reduced, but beggars can’t be choosers) yeast extract like Vegmite/Marmite/Promite (correct me if any of these aren’t veg*n)!. These add to both the colour and the flavour, but if the gravy is to accompany something very light in flavour water might be enough for the flavour to complement!.
6!. Keep stirring, even if half-heartedly, until it thickens!. It will thicken!. All sauces made from flour and liquid spend a certain amount of time pretending not to thicken, then suddenly surprise you with their sauce-fu!. Decide how much you like the viscosity of this gravy when it’s thickened either as much as you’d like or as much as you think it’s going to, and alter the amount of flour you use next time!. Remember that gravies thicken as they cool, so a fairly runny gravy when hot can become a reasonably thick gravy when cooled!. Trial and error - it’s half the fun!Www@FoodAQ@Com
Use the recipe here for the gravy (or the whole thing if you want - but just the gravy part is good and easy):
http://www!.ehow!.com/how_4589612_easy-veg!.!.!.Www@FoodAQ@Com
http://www!.ehow!.com/how_4589612_easy-veg!.!.!.Www@FoodAQ@Com