15 Tasty Recipes That Children Can Cook Without Burning Gas

This vegetarian gravy is just as luscious as the usual turkey drippings production, plus you can make it ahead of time. 

 

Cooks Time:25 mins

Total: 50 mins

Servings: 8

          Having one less thing to prepare on Thanksgiving day sounds pretty nice, right? Enter this make-ahead vegetarian gravy that's rich, flavorful, and silky. You'll start by enriching store-bought vegetable broth with onion, celery, and mushrooms. Strain out the vegetables and continue on with the gravy. A splash of soy sauce at the end adds extra umami. The result is a velvety gravy that you can make up to two days in advance, and we promise no one will miss the meat.  

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (from 1 onion)
•  ½ cup chopped celery (from 1 stalk)
•  8 ounces fresh cremini or button mushrooms, chopped
• 3 cups vegetable broth, plus ½ cup if reheating
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 1 tablespoon dry white wine
• ½ teaspoon soy sauce
• ¼ teaspoon freshly ground black pepper, plus more for serving 

 

Directions

Step 1
            Heat oil in a medium saucepan over medium. Add onion and celery; cook, stirring often, until tender, 8 to 10 minutes. Add mushrooms; cook, stirring often, until mushrooms start to brown, 8 to 10 minutes. 

Step 2
            Add broth and bring to a boil over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, for 20 minutes. Pour broth mixture through a fine-mesh strainer into a large liquid measuring cup or heatproof bowl. Press down on vegetables to extract as much liquid as possible; discard vegetables. 

Step 3
            Wipe pan clean. Add butter and melt over medium. Whisk in flour; cook, whisking constantly, until light golden brown, 2 to 3 minutes. Gradually whisk in broth mixture. Bring to a boil over medium-high, whisking often. Reduce heat to medium-low; simmer, whisking occasionally, until thickened, about 5 minutes. Whisk in wine, soy sauce, and pepper. 

Step 4
            To Serve Immediately: Top with more pepper 

Q. How to make vegetarian gravy on Food Network?

Ans- 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.

 

 

Q. Can you make vegan gravy out of margarine?

Ans- 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, and soy sauce.

 

 

Q. How to make vegetarian gravy with soy sauce?

Ans- Whisk in the vegetable broth, whisking constantly. Bring gravy to a boil, then reduce to a simmer, and continue cooking until gravy is thickened. Stir in 1 1/2 teaspoons of soy sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme before transferring to a serving dish.

 

 

 

Q. How to make vegan gravy with nutritional yeast?

Ans- 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. 134 calories; protein 1.7g; carbohydrates 6.9g; fat 11.2g; sodium 381.8mg.