do vegetarians eat gravy?

Question

gravy that is made from chicken?

Answer 1

Of course not.

Why is it that people think something is vegetarian if you can't see the animal products in it? The chicken juices in your gravy, the beef or chicken stock that professional chefs use as a base for "vegetarian" soups, etc.

That being said, I have a number of recipes for various types of veggie gravy.
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Creamy Miso Gravy

2 t white miso
½ c vegetable broth
½ c soymilk
¼ t dried thyme
2 T canola oil
1 large clove garlic, quartered lengthwise
2 T minced onion
2 T flour
salt and pepper

In a small bowl, cream the miso with ¼ c broth. Add the remaining broth, soymilk and thyme. Set aside.

In a small saucepan, heat oil over medium-high heat. Saute the garlic and onion until the onion is translucent, 2 to 3 minutes, stirring constantly.

Stir in the flour. Cook, stirring constantly, until the mixture loses its grainy texture, has the consistency of creamy peanut butter and looks light beige. Reduce the heat, if necessary, so the mixture does not brown.

Whisk in the miso mixture all at once. Cook the gravy, stirring constantly, until it thickens, 2 to 3 minutes, taking care not to let it boil. Continue to cook while stirring for 3 minutes longer to help the flavours blend. Season with salt and pepper. Serve immediately.

1 ¼ c
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Creamy Mushroom Gravy

1/2 lb thinly sliced mushrooms
2 T cooking sherry or dry white wine
5 T whole wheat flour
2 c soy milk
2 T light miso
salt and pepper

In a saucepan, combine the mushrooms and sherry or wine. Cover and cook over moderate heat, stirring occasionally, for 5 to 8 minutes, until the mushrooms are tender and release their juices. Sprinkle the flour over the mushrooms and stir until evenly blended.

Gradually stir in the soymilk and continue cooking over moderate heat, stirring continuously, until the gravy thickens and begins to boil. Reduce the heat and simmer gently for 1 minutes.

Remove from the heat and stir in the miso until thoroughly melted. Season with a generous amount of freshly ground pepper and salt to taste, if desired.

If the gravy needs reheating, place over low heat and cook gently, while stirring, until warm. Do not boil.
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Mushroom Gravy

1 c fresh mushrooms, sliced
4 t olive oil
2 T flour
1 c vegetable stock
2 t vegetarian Worcestershire sauce
½ t dried oregano
½ t dried tarragon

Saute mushrooms in 2 t of olive oil and set them aside.

In a separate pan, stir the flour into the remaining 2 t of olive oil, and stir over low heat for 1 minute. Slowly add the stock, stirring constantly to avoid lumps. Bring to a boil, stirring constantly.

Remove the gravy from the heat and add the Worcestershire sauce and herbs. Add the sauteed mushrooms.

Makes 1 ½ c
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Rich Miso Gravy

1 T canola oil
1 c sliced white mushrooms
1/2 c finely chopped onion
1 clove garlic, minced
1/3 c dry red wine
2 c roasted vegetable stock
1 T red miso
1 T sweet or white miso

In a medium skillet, heat oil over medium-high heat. Saute the mushrooms, onion and garlic until the mushrooms exude liquid, about 5 minutes.

Add red wine and cook until most of the liquid has evaporated and the mixture is just moist.

Pour in the stock. Boil until the liquid is reduced by half. Remove from heat.

In a small bowl, blend miso with 2 tablespoons of hot liquid from the pan. Stir this mixture into the mushrooms. Strain, reserving the mushrooms as a side dish, or use the gravy with the mushrooms.

1 cup
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Savory Bean Gravy
2 t margarine or canola oil
½ c garbanzo flour
¼ t basil
¼ t thyme
¼ t black pepper
¼ t garlic powder
1 ½ c vegetable broth
Juice of ¼ lemon
Place margarine or oil in a saucepan over medium heat. Add flour, basil, thyme, pepper and garlic powder; stir with a fork or whisk until flour is lightly toasted and seasonings are fragrant. Slowly add broth and lemon juice, whisking constantly to blend in any lumps. Reduce heat and slimmer until thickened. If gravy becomes too thick, thin with a little more broth. Serves 4
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Sweet Onion Gravy

2 c coarsely chopped red or sweet white onion
1 T cooking sherry
¼ c whole wheat flour
2 c soy milk
2 T light miso
salt and pepper

In a saucepan, combine the onions and sherry. Cover and cook over low heat for 8 to 10 minutes, until the onions are quite tender. Sprinkle the flour over the onions and stir until evenly mixed. Gradually stir in the soymilk and continue cooking over moderate heat, stirring continuously, until the gravy thickens and begins to boil. Reduce the heat and simmer gently for 1 minutes.

Remove from the heat and stir in the miso until thoroughly melted. Season with a generous amount of freshly ground pepper and salt to taste, if desired.

If the gravy needs reheating, place over low heat and cook gently, while stirring, until warm. Do not boil.

Answer 2

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Eating gravy with meat is not vegetarian because an animal had to be killed to make the gravy. Many vegetarians consume dairy and eggs, but really, cows and chickens are ALL killed in those industries, so in my opinion, vegan is the only way to go. Are you saying that I can't have gravy because I am vegan??? Really??? Well, I have news for you....... I love making a hot veggie burger with gravy, mashed potatoes, carrots and peas. I understand that as most of us were meat eaters, it is difficult to imagine NOT using animals in our meals and our life.... but the transition is ONLY thinking another way; you just need a little imagination and the courage to try cooking a little differently. Here's my yummy gravy recipe... and it just happens to be vegan :) 1/2 cup vegetable oil - (I use less oil... maybe 1/4 cup and make up the liquid with more broth) 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 - (I use veggie oxo cubes if I don't have broth on hand) 1/2 teaspoon dried sage 1/2 teaspoon salt 1/4 teaspoon ground black pepper 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. There you go...... gravy without death.

Answer 3

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 4

As a vegetarian I know we do not unless we are sure there is no meat in it, I personally do not eat mushrooms because it is a living and growing fungus, so I would not eat mushroom gravy either. You may think we only do not eat meats however in some view points, like mine, you do not eat mushrooms because it is a living and growing fungus.

Answer 5

NO ..I am dumbfounded by some of these remarks .. wikipedia definition ........ since you are not Vegan you may be ..... lacto-ovo vegetarians, this generally means food that excludes ingredients derived directly from the death of animals, such as meat (including fish), meat broth, cheeses that use animal rennet, gelatin (from animal skin and connective tissue), and for the strictest, even some sugars that are whitened with bone char (e.g. cane sugar, but not beet sugar) and alcohol clarified with gelatin or crushed shellfish and sturgeon. .......that is it nothing that contains animal derivatives or broth or any part of an animal..no matter it's size.. so NO chicken gravy ..

Answer 6

Well if its made from chicken, then obviously no. but some gravy are made with no meat at all. So it depends. But in my opinion if there is no gravy, theres no mash potatotes. :D

Answer 7

Gravy made from chicken?
No they would not eat it, it still contains an animal product.

Answer 8

Vegetarianism is a choice and people vary in how far they take this choice.

If a person won't eat chicken, they usually won't eat chicken gravy.

Answer 9

Most gravies are made from meat drippings, so I think the answer would be no.

Answer 10

not from chicken, but I make a lovely gravy from homemade veggie stock. Its very good.

Answer 11

mushroom gravy, not chicken gravy, there would be meat drippings in that