Vegetarian Gravy – 2 Ways

Recipes for vegetarian/vegan gravy abound online, but most of them just aren’t that good. The main problem is that they tend to be too sweet. This year, I decided to try out two new recipes, hoping that at least one of them would be good.

The result? Success! The first recipes below was delicious – not too sweet at all. My husband thought it tasted more like a beef gravy than a chiken or turkey gravy, but also liked the flavor. The recipe includes Marmite which I’ve never used before, but was easy enough to find at the local grocery. If you use regular vegetable stock, it’s definitely worth the addition. However, I normally use Better than Bouillon Low Sodium Vegetable Base which has a very similar savory, yeasty flavor. I would still add the Marmite if I had some on hand, but I wouldn’t buy it just for this recipe. Instead, I’d substitute an extra 1/2 tsp of the vegetable base.

The second recipe failed on the same point that most others have – it was too sweet. The flavor was nice, but seemed more appropriate as a dipping sauce for spring rolls than as a gravy.

Recipe 1 on the left and Recipe 2 on the right

Recipe 1 on the left and Recipe 2 on the right

Recipe 1

3 cups vegetable stock
1 cup dry white wine (I used Chardonnay)
1/4 cup butter
2 Tbsp minced onion
1/4 cup flour
1 Tbsp soy sauce
1/2 tsp Marmite
Salt and ground black pepper, to taste

Melt the butter in a medium sized pot over medium-high heat. Add the onion and cook for a minute or so, whisking once or twice. Add the flour and cook, whisking, until it turns very lightly golden, about two minutes. Pour in the stock in a stream, whisking the whole time. Add soy sauce, marmite, and a few grinds of pepper.

Bring stock back to a boil, then reduce heat and simmer, uncovered, until gravy is reduced by almost half, about 20 minutes. Taste for seasoning and add salt and additional pepper if desired.

Adapted from Umami Girl.

Recipe 2

1 cup vegetable broth
1/4 cup nutritional yeast
1 tsp yellow mustard
1 Tbsp tamari
1 large garlic clove, minced
1 Tbsp cornstarch
2 Tbsp tahini
1 1/2 Tbsp balsamic vinegar
1 1/2 Tbsp molasses
1/2 tsp agave nectar
2 Tbsp olive oil

In a blender or food processor combine all ingredients and puree until smooth. Bring mixture to a boil over medium-high heat. Reduce to low and stir frequently to thicken.

Adapted from Oh She Glows.

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