Vegan Gravy

[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...

[caribougrrl]

This mushroom ketchup has a good profile for gravy and could be made thinner and used hot. Or thinned out with stock for gravy as needed. I've never thought to use it that way, but my instincts tell me it would work. https://www.theguardian.com/food/2019/sep/07/tom-hunt-waste-not-withered-mushrooms-ketchup-recipe


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[witchypoo]

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

is basically the liquid left over when cooking mushrooms.

a good mushroom stock will do the job.

https://escoffierathome.com/recipes/bouillon-de-champignons-mushroom-stock/

[caribougrrl]

when I make vegetarian gravy, I don't use a recipe but essentially

- start with browned/toasted flour (you can make a large batch by roasting in a covered dutch oven at a low oven temp, stirring every 45 minutes or so until it's the rich medium brown colour you want... freeze what you don't need for future use... OR make a small batch by heating over med-low in a dry pan, stirring constantly until the right colour)
- get a vegetable or mushroom stock simmering
- make a roux with browned flour and butter... so, that's not vegan... I'm not sure about coconut oil flavour wise, but some other vegan fat would work
- add simmering stock to the roux, whisking as you add, until it's just a bit thicker than you want the end product
- dissolve a spoonful of marmite (vegemite might do?) in a half-cup of the stock, stir into the gravy (this if for both colour and umami)

[Natasha]

I bought a huge bag of dried shiitake mushrooms, and it makes a kind of broth when I rehydrate them. It might work when making gravy. Or even better, maybe grind the dried mushrooms in the blender and then add water. I’ll give it a try and report back.