I would like a vegetarian gravy recipe and recipe for veggie soup stock?

Question

I made some using homemade veggie stock, but it didnt have the depth of flavor I wanted. I cannot use bullion, due to allergies to wheat, soy, eggs and dairy.

Answer 1

veggie soup stock
500 g (1 lb) mixed vegetables, excluding potatoes,
parsnips, or other starchy root vegetables,
chopped
1 garlic clove
6 peppercorns
1 bouquet garni
1.2 litres (2 pints) water

1 Place all the ingredients in a large saucepan. Bring to the boil and simmer gently for 30 minutes, skimming when necessary.
2 Strain the stock, cool then refrigerate it. It will keep for up to a week in the refrigerator, or up to 3 months in the freezer.


veggie soup stock
Makes about 850 ml/1 1/2 pints
2 tablespoons olive oil
250 g/9 oz finely chopped onions
2 large potatoes, diced
2 celery stalks, finely sliced
1 large parsnip, peeled, quartered and thinly sliced
1 turnip, peeled, quartered and thinly sliced
2 bay leaves
2 parsley sprigs
900 ml/1 1/2 pints water

1 Heat the oil in a large saucepan, add the onions, potatoes and celery and cook over gentle heat for 10 minutes, stirring constantly until the vegetables are cooked but not coloured.

2 Stir in the remaining vegetables along with the bay leaves and parsley. Add the water, bring to the boil, lower the heat and simmer gently for 1 hour.

3 Alternatively, prepare the stock in a pressure cooker, making sure it is no more than half-full. Bring to the boil and skim thoroughly, then bring to 6.75 kg/15 lb pressure and cook for 15 minutes. Reduce the pressure quickly.

4 Pour the stock through a fine sieve, pressing the vegetables against the side with a wooden spoon to extract as much flavour as possible. Do not let any of the vegetable mixture pass through the mesh of the sieve.

5 Cool, cover and store in the re¬frigerator. Add salt when using the stock.



Vegetarian Mushroom Gravy
Prep: 10 min, Cook: 25 min.
2-1/3 cups vegetable stock
5 ounces mushrooms, sliced
3-1/2 Tbs. all purpose flour
Combine 1/3 cup stock and mushrooms in a heavy nonstick skillet over medium
heat. Sauté mushrooms 7-8 minutes, or until they begin to turn brown and liquid
has almost evaporated. Remove from heat and set aside. Combine 1/4 cup stock and
flour in a jar with a tight-fitting lid. Shake vigorously. Combine with
remaining stock in a heavy saucepan over high heat. Bring to a boil. Reduce heat
to medium and simmer 15 minutes, whisking frequently, until mixture begins to
thicken. Add sautéed mushrooms and simmer until just heated throughout. Season
with salt and pepper to taste.

Answer 2

I make a really good mushroom gravy - this is not an exact recipe but instead a formula I follow.

slice a bunch of white button or porcini mushrooms
mince 1-2 cloves of garlic
melt approx 3-4 tablespoons vegan "butter" (I use Earth's Balance) in a pan over med-high heat (add more butter if needed)
saute mushrooms until golden and wilted
add garlic and saute for a couple of minutes
sprinkle with 2-3 tablespoons of flour and cook for 1-2 minutes, stirring constantly
add vegetable broth and stir until thickened and bubbly
add salt and pepper to taste

Answer 3

Here's a recipe I've used:

Garbanzo Bean flour
Organic Non-Chicken flavored broth
1/2 cup white wine
1/2 onion, diced
1 clove garlic, minced
1 bay leaf
1 Tsp thyme
1T Worcestershire sauce

Brown flour in butter and add mock chicken broth, add other ingrediants and salt and pepper to taste. Let simmer for at least 1/2 hour to blend ingrediants.

Answer 4

This vegetarian gravy is awesome...

INGREDIENTS
1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Here is a vegetarian stock recipe:

INGREDIENTS
1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water
DIRECTIONS
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . .

Answer 5

You just need to concentrate your stock a bit more by cooking in an open pot, reducing the volume to a cup or so. THEN thicken.

Or, for more quanitity, add some vegetable boullion cubes to your stock to make it richer. When flavor is nie, thicken w/ a corn starch or flour slurry.

Answer 6

Although, I'm not a vegetarian but from my personal opinion because gravy is made from chicken drippings, and the vegetarians main goal was to not eat meat products. So no.

Answer 7

Try salt and a variety of spices and fresh herbs.