Forum > Food

Vegan Gravy

(1/2) > >>

wombleatwimbledon:
I’m on a journey looking for a decent one. This isn’t bad ( double the amount of stock though)

https://www.heynutritionlady.com/amazing-vegan-gravy/

Run Amok:
It all comes down to the stock you use, I think.  What did you use for stock?

I like this one for gravy. Salt generously.
https://www.epicurious.com/recipes/food/views/roasted-vegetable-stock-231025
 

Run Amok:
Here are a couple other recipes I have not tried but would try if I was serious about making great gravy.

This stock from Bryant Terry is the basis of his vegan mushroom gravy. https://www.vegetariantimes.com/recipes/shroom-stock/

This stock is the basis of J Kenji Lopez Alt's vegan stock. He uses kombu in his stock and soy sauce in the finished product, which were both things I was thinking about in addition to the yeast extract used in the recipe you posted. 

I'm interested to hear where you land!

https://www.seriouseats.com/recipes/2013/02/hearty-vegetable-stock-vegan-recipe.html

witchypoo:
mushroom liquor and smoked paprika make a world of difference in a vegetarian gravy

wombleatwimbledon:
I used some vegan "chicken" stock (as that is what I had on hand).    Its coming into winter here and my SO wants to add a pie/mashed spuds/beans/gravy combo to the weekly dinner rotation.

I might have to graduate to home made stock to really make good gravy but thought I'd start with something "simple" as a base.  I think maybe vegemite instead of marmite might be better too ;)

I also bought a little pie maker (makes 4 single serve pies like a waffle maker). 

@witchypoo - I've never heard for mushroom liquor and I am intrigued!

edited to add that that stock recipe posted looks good as it uses the green part of leeks.... I use the white for leek and potato soup and now I have a way to use the whole plant! I'm on a mission to reduce my food waste this year...

Navigation

[0] Message Index

[#] Next page