Best 2 Vegetarian Link Gravy Recipes

Embark on a culinary journey with our diverse collection of vegetarian gravy recipes, a symphony of flavors catering to every palate. From the classic and comforting "The Best Vegetarian Gravy" to the rich and umami-packed "Mushroom Gravy", each recipe is a testament to the versatility and boundless possibilities of plant-based cuisine. Indulge in the smoky and robust "Smoked Paprika Gravy", or tantalize your taste buds with the tangy and herbaceous "Roasted Red Pepper Gravy". For a creamy and luxurious experience, try the "Cashew Gravy", or elevate your dishes with the nutty and earthy "Walnut Gravy". Whether you're looking for a traditional gravy to accompany your favorite roast, or a unique and flavorful sauce to enhance your meals, our curated selection of vegetarian gravies offers something for every occasion and preference.

Here are our top 2 tried and tested recipes!

VEGETARIAN GRAVY

Vegetarian Gravy image

We used ingredients high in umami -- the fifth taste after sweet, sour, salt and bitter -- to create a super savory gravy for veggie lovers.

Provided by Food Network Kitchen

Categories condiment

Time 1h45m

Yield about 2 1/2 cups gravy

Number Of Ingredients 16

Ingredients

1 medium onion, quartered
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 cloves garlic, crushed
1 teaspoon vegetable oil
Kosher salt
1 ounce dried shiitake mushrooms (about 1 heaping cup)
6 sprigs thyme
2 sun-dried tomatoes
2 tablespoons low-sodium soy sauce
1 dried bay leaf
4 tablespoons unsalted butter
6 fresh sage leaves
1/3 cup all-purpose flour
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.
Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup, use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.
To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Melt the butter in another medium saucepan over medium heat. Add the sage leaves, and stir for 30 seconds; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes.
Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.

EASY VEGETARIAN ONION GRAVY

Easy Vegetarian Onion Gravy image

Vegetarians and vegans, rejoice! This gravy is exactly what you've been missing on Thanksgiving. It's so easy to whip up a batch. Just keep those saucy carnivorous mitts away from the gravy boat - meat eaters may prefer it over their own.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 6

Ingredients

5 tablespoons butter (can sub Earth Balance [see Vegan Option])
1/2 cup finely diced yellow onion
1/4 cup all-purpose flour
2 cups low-sodium vegetable broth
1 tablespoon Tamari or soy sauce (optional)
Salt and fresh ground black pepper to taste

Steps:

In a medium saucepan over low heat, melt the butter.
Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.

Nutrition Facts : Calories 115 kcal, Sugar 1 g, Sodium 252 mg, Fat 10 g, SaturatedFat 6 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Cholesterol 25 mg, ServingSize 1 serving

Tips:

Use a variety of mushrooms: This will give your gravy a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Roast the mushrooms before using them: This will help to concentrate their flavor and give them a slightly smoky taste.
Use a good quality vegetable broth: This is the base of your gravy, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Don't be afraid to experiment with different herbs and spices: This is a great way to customize your gravy to your own taste. Some good options include thyme, rosemary, sage, and garlic powder.
Thicken your gravy with cornstarch or flour: If you want a thicker gravy, you can add a cornstarch or flour slurry. Just be sure to whisk it in slowly to avoid lumps.
Serve your gravy immediately: Gravy is best when it's fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This vegetarian link gravy is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for topping mashed potatoes, roasted vegetables, or even pasta. And because it's made with all-natural ingredients, you can feel good about serving it to your family and friends. So next time you're looking for a flavorful and easy-to-make gravy, give this recipe a try. You won't be disappointed!