Vegetarian gravy recipe
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- Dish type
- Side dish
A rich gravy made with marmite that's completely vegetarian and delicious with mashed potatoes or a nut roast.
113 people made this
- 4 tablespoons butter
- 1 teaspoon Marmite or Vegemite
- 1 teaspoon onion granules
- 1 teaspoon salt
- 355ml hot water
- 120ml cold water
- 2 tablespoons cornflour
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Melt butter in a saucepan over medium heat. Stir in marmite, onion granules and salt until smooth. Gradually whisk in hot water so no lumps form. Bring to the boil. In a small cup, stir together the cold water and cornflour. Stir the mixture into the saucepan and continue boiling until thickened. Cool slightly before serving.
Reviews & ratingsAverage global rating:(101)
Reviews in English (78)
This took me back to my childhood. Mum always used to make marmite gravy. It really is just the thing to go with a nut roast. Use the vegetable cooking water instead of plain water.-23 Feb 2013
Amazing! I don't even bother telling people it's vegetarian and everyone loves it.-27 Dec 2015
This is so easy! It’s a lovely colour and consistency. I added some liquid aminos and vegetarian Worcester sauce. It went really well with the Quorn roast. I will use this at Christmas to accompany Nut roast.-17 Dec 2017
Basic Vegan Gravy
This is a basic homemade vegetarian and vegan gravy recipe. What exactly is gravy, and why isn't it vegetarian? Gravy is traditionally made from the fat which drips off of meat when cooking with little more than a thickener added. Vegetarian gravy, however, adds flavor with a few seasonings and uses vegan margarine or a non-dairy vegan butter substitute as a fat. Along with margarine (or, use butter if you prefer and you aren't cooking for vegans), this vegetarian gravy recipe calls for onion, flour, garlic salt, and soy sauce.
Many vegetarian gravy recipes call for mushrooms, which add a great "meaty" flavor, but this one does not, so it's perfect for people who hate mushrooms, Want to add a little more flavor? Add a touch of liquid smoke while you stir it all up.
Click Play to See This Basic Vegan Gravy Recipe Come Together
Making a vegetarian gravy can be a bit more of an art than an exact science, since timing, stirring, and heat are everything, just like when making a meat-based gravy. You'll need to stir plenty in order to avoid those pesky lumps, just like when using the fat drippings from the meat. So, stay close to your gravy while it's stove-top, and don't be afraid to stir quite a bit. Feel free to add more or less liquid as needed, but remember, your vegetarian gravy will thicken slightly as it cools just like a non-vegetarian gravy.
Use your homemade vegetarian and vegan to top off a homemade vegetarian lentil loaf, a pile of mashed potatoes, or to accompany your vegan turkey at a vegetarian Thanksgiving.
- 1 portobello mushroom
- 1/2 pound shiitake mushrooms
- 1/2 pound cremini mushrooms
- 4 cups organic mushroom or vegetable stock
- 4 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 tablespoon Marsala wine, (optional)
- 3 tablespoons all-purpose flour
- 1 teaspoon thyme leaves
Remove stems from portobello, shiitake, and cremini mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat bring to a boil. Reduce heat to low simmer for 30 minutes. Strain set aside.
Finely chop portobello cap, and set aside. Thinly slice shiitake and cremini. Place 3 tablespoons butter in a large saute pan over medium heat add shallots, and cook until translucent, 3 to 5 minutes. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat, and set aside.
Place the remaining tablespoon butter and flour in a medium saucepan over medium heat cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched stock bring to a boil, whisking until thickened. Add the reserved mushroom mixture and thyme, and stir to combine. Serve hot.
Make-Ahead Vegetarian Gravy
Vegetarians and vegans, rejoice. Everyone else, hear us out. This make-ahead vegetarian gravy is completely foolproof. First, it doesn&rsquot require turkey pan drippings, so you don&rsquot need to cook your turkey first (brilliant). Second, there&rsquos no tricky roux&mdashjust mix in some flour while you&rsquore sautéing your vegetables. Third, it&rsquos as rich and flavorful as real gravy, thanks to umami-packed portobello mushrooms.
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 pint baby portobello mushrooms, finely chopped
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1. In a medium pot, melt the butter over medium heat. Add the olive oil and swirl the pot to combine with the butter.
2. Add the shallots and mushrooms, and sauté until tender and lightly browned, 10 to 12 minutes.
3. Add the flour and stir to evenly coat the vegetables. Gradually pour in the stock, stirring constantly, and continue to heat until the mixture comes to a simmer.
4. Stir in the thyme and season with salt and pepper. Simmer until the mixture is thick, about 5 minutes.
5. Strain the mixture and discard the solids. Serve immediately or refrigerate until needed (reheat over low heat, stirring constantly, before serving).
How to Make Vegetarian Gravy
- First, cook the onions
- Then make the roux right with the onions
- Then, drizzle in your veggie broth, stir and cook until thickened, and add in additional flavorings (I keep it simple and just add soy sauce here). Done!
(Keep scrolling for the full recipe!)
This stuff is truly really really good. And way easier than I ever thought it would be. So of course, I have to share.
Psst: My carnivorous guy approves of this also – apparently it’s great on, well… meat.
- Make this gravy ahead, and store in the refrigerator for up to 3 days. Reheat over low in a small saucepan until heated through.
- If you want a thicker gravy, use 1 1/2 cups of vegetable broth instead.
- Freeze leftovers in a resealable container with a tight-fitting lid for up to 2 months.
Is this gluten-free?
As is, this gravy is not gluten-free. You can make a gluten-free version, by swapping the flour for a gluten-free all-purpose flour, and the soy sauce for tamari.
What if I want it thicker?
You can start by using 1/2 cup less broth. If it still isn’t thick enough, continue cooking over low heat uncovered until reduced.
How long does this keep?
You can make the gravy up to 3 days in advance, and store any leftovers in the refrigerator for up to 1 week. You could also alternatively freeze leftovers, and store in the refrigerator for up to 2 months.
Vegetarian Mushroom Gravy
You don&rsquot have to skip the gravy on Thanksgiving Day just because you&rsquore vegan. At least, you won&rsquot after making this recipe. This super-flavorful mushroom gravy comes together in minutes&mdashplus, you definitely don&rsquot need to roast a turkey to make it.
What is gravy? And how can you make gravy vegan?
Technically, gravy is a mixture of meat drippings, flour, and broth. Here, you&rsquoll basically make vegetable drippings by sautéing umami-rich mushrooms and sweet-yet-spicy white onion in olive oil. Then, you&rsquoll whisk in flour for a roux&mdashwith the veggies in the pan, it&rsquoll be chunkier than when you&rsquove made roux with just butter or drippings, but it&rsquoll be okay. Bring the gravy home by thinning the mixture with vegetable broth (go low-sodium, so you can control how salty the sauce is). Like magic, you&rsquove suddenly got a rich, creamy gravy. And we bet if you put it on the table without explanation, no one would know it was vegan.
2 small onions
1 clove garlic
2 tablespoons flour
1 1/2 cup vegetable broth
cream or milk
Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just heat up some butter if you want it plain.. I like onions). When they're soft, add about 2 Tbsp flour and mix it around until it is absorbed. Pour on 1-1.5 cups vegetable broth and stir.
When that starts to warm up, pour a cup or less of cream or milk in and stir. Let boil, stirring a lot in the beginning to keep it from lumping. and voila! The amount of flour is kinda if-y. I like it thick, and usually end up adding more flour later on in the process to make it thicker.
Just finished making the roasted vegetable stock and I'm super impressed with the rich flavor and texture. Our guest requires gluten free food, so I'll finish the gravy using corn starch instead of flour.
I love this gravy! I have made this stock and gravy for the past five years one batch split in half gives me enough for both Thanksgiving and Christmas (small to medium gatherings). I'm a veggie, but my carnivore family and friends like it too.
My oldest sister is vegetarian and she loves when I make this for her and now makes it for her friends. It has really great depth of flavor. Please make the homemade stock as well, it's slightly time consuming, but easy work that can be done in advance. I like that I can make her something special so she doesn't miss the meat on Thanksgiving and other holidays.
Since I was just making enough gravy for five but liked the idea of reserving broth for soup, I added parsnips and a couple more carrots than the recipe called for, and added more water to make the stock too. For the gravy, I used about two cups of liquid but 3 T flour to help it thicken. I suggest you factor in your diners' gravy needs before using all your stock to make the gravy or make extra stock. Yum!
I'm making this gravy as a tester for Thanksgiving. Neither my sister nor I eat much meat at all and I thought it would be nice to have an alternative to meat-based gravy on the table. Planning on making a cornbread dressing, too. Does any one know if this works well with dressing(stuffing)?
Insipid. Reading the reviews, I was expecting something much more special. It's OK, but there isn't anything particularly exceptional - it tastes like lots of other vegetarian gravies that I've made before.
I loved the simplicity of this recipe, and it made perfect gravy. I didn't have time to make the stock so I purchased it - based on the reviews, I'll be making the veggie stock next time!
I had a mix of vegetarian and carnivorous folks at the table for Thanksgiving. The veggies loved the dressing and really appreciated the fact that I went to the extra trouble, which was minimal.
Great tasting sauce, but I wouldn't call it a 'gravy'. It's actually an amazing dipping sauce with bread and some goat cheese. Also, the stock is quite a bit of work and time consuming. Worth the effort, but really only if you double the recipe so at least you have double the stock to work with.
OUTSTANDING. Hands down, this is the best gravy I have ever made or eaten. The vegetable stock is time consuming, but makes the gravy prep a snap. Out of a gravy making habit, I added the butter first and then made a thickener of the flour and water that I stirred in slowly. I then continued to cook on low heat for about 15 minutes until the gravy was nice and thick. This will be a Thanksgiving tradition from now on.
Awesome recipe! My husband and I are vegetarian and have been looking for a good veggie gravy forever. This gravy is more than good. it made Thanksgiving dinner!
Hands down the best gravy recipe ever. No one touched the turkey gravy after tasting this one.
The stock for this recipe is a bit labor intensive, but it is amazing! I have used it for other recipes as well. I have found that this gravy is a bit thin - I will remeber to use extra flour or cornstarch next time. However, it tastes great. I make it for myself to take to our family Thanksgiving because I am a vegetarian and I want gravy for my potatoes, etc! Many of my family members try the gravy, and they always like it, too. Sometimes they have mine instead of the regular meat gravy!
This gravy makes a nice accompaniment to anything. It's so rich & flavorful without all the bother of using pan juices and animal fat.
This is now the only gravy I will make as it goes well with poultry or meats. The secret is in the roasting and don't skimp on this step. It is the caramelized vegetables that make this so superior to your average vegetable stock recipe. I have used it for the last two Thanksgivings, making it a couple of days ahead and slowly warming it over a low heat or in the microwave. Make extra of the stock and keep it in your freezer. It is a great base of soups.
Vegetarian Sausage Gravy and Biscuits
I’ve teamed up with Morningstar and BlogHer to bring you this post.
Here is the dialogue that took place between my husband and I after I handed him a plate of this and he took his first bite:
Todd: [Pauses and looks up] “Really? Wow, I wouldn’t have guessed it.”
So there you have it. The verdict of my official recipe-tester.
So now the challenge is on you: Judge for yourself! Make this fabulous meatless dish and then come back and tell us what you think!
Wholesome eating has always played a central part of my life. I married a physician and we continue to emphasize a healthy lifestyle (with the occasional indulgences for sanity sake – that’s where my philosophy as a mental health counselor comes in). And especially now that we have children, eating healthy is a priority. Not just in terms of what we do eat, but what we don’t eat. And that includes meat. We’re not vegetarians, but we do limit our meat intake and regularly incorporate meatless meals in our diet.
I’ve tried a variety of brands that feature meatless options and what I’ve found all too often is that with many meatless products you end up sacrificing flavor and texture. That has not been my experience with MorningStar Farms. Not only do they have a “clean” ingredients list (which is super important to me) and come packed with protein, their products taste great! And they’re very versatile in the wide range of meals you can make with them.
With over 30 different products and over 600 recipes, MorningStar Farms offers more ways to eat smart. Their vegetarian products come in the form of patties and links, but no need to limit yourself to… patties and links. The sky’s the limit in terms of what you can create with them. You just need to think outside the box (or scroll through their vast collection of recipes).
To give you a few examples, I recently used their Spicy Black Bean Burger patties to make a quick, healthy, satisfying, meatless Southwestern salad. I cut the patties into strips like I would with chicken, grilled them in the toaster oven, and then served them on a bed of lettuce with kidney beans, corn, and a spicy creamy Southwestern dressing. Another way I like to incorporate them into a meatless meal is to make breakfast burritos. I dice up the Spicy Black Bean Burger patties, scramble some eggs, saute some bell peppers and onions with spices, fry up some hash browns, and then assemble all of the goodness into a burrito shell, top it off with some salsa and sour cream, and roll it on up! One product, so many ways to use it.
Or, have you tried their Mediterranean Chickpea Burger? Slice it into strips and fry it up with onions, garlic and Greek seasoning, pile it into some fresh pita or flatbread with shredded lettuce, red cabbage and red onions, top it off with fresh tzatiki sauce and – voila! – you’ve got yourself a healthy, tasty vegetarian gyros!
MorningStar Farms is constantly creating new products and flavors and has recently introduced include their Roasted Garlic & Quinoa Burger, Buffalo Chik Patties, and Parmesan Garlic Wings.
Today I’m going to share a classic comfort dish that’s quick and easy to make and uses MorningStar Farms Original Veggie Sausage Patties.
Finely chop up the veggie sausages, onion, garlic, parsley, sage and thyme.
Heat the butter in a skillet over medium-high heat and cook the onions 8-10 minutes until golden and beginning to brown.
Add the garlic and cook for another minute.
Add the veggie sausage and cook for 4-5 minutes until lightly browned.
Sprinkle the flour over the mixture, stir to incorporate, and cook for a minute.
Pour in the milk (and heavy cream, if using), stirring constantly to prevent lumps.
Stir until smooth and add the vegetable bouillon, salt, pepper and cayenne. Bring to a simmer, stirring regularly, and cook until the sauce is thickened.
Add the parsley, sage and thyme and simmer for another minute. Add salt and pepper to taste.
Serve immediately over freshly baked biscuits and garnish with chopped fresh parsley.