A gravy that could be used to flavour vegetables ?

Spirogyra

Either from a tin or one that's quick to make ?. I'm reluctant to 'ape' meat with the likes of 'bisto' . Thoughts appreciated and oh I'd be thinking of Parsnips, Broccoli, garlic, mushrooms, kale, potato etc

Car99

Spirogyra wrote: »

Either from a tin or one that's quick to make ?. I'm reluctant to 'ape' meat with the likes of 'bisto' . Thoughts appreciated and oh I'd be thinking of Parsnips, Broccoli, garlic, mushrooms, kale, potato etc

What does 'ape' meat mean?

This gravy is good http://www.geniuskitchen.com/recipe/easy-vegetarian-gravy-226004

Mooooo

Could make a soup type gravy with spuds to thicken it? Maybe it's not viable but have often poured soup on to the dinner at home but I'm more of a shoveller than a taster when it comes to food

igCorcaigh

Tomato and coconut sauce is good with green vegetables like broccoli or green beans

Spirogyra

igCorcaigh wrote: »

Tomato and coconut sauce is good with green vegetables like broccoli or green beans

Can this be bought ? thanks

igCorcaigh

Spirogyra wrote: »

Can this be bought ? thanks

Unfortunately not, to my knowledge.

igCorcaigh

http://www.hollandandbarrett.ie/shop/product/naturally-good-vegetable-gravy-powder-60069985

henryporter

Slice a peeled onion and add to a saucepan with 1 tablespoon heated olive olive and cook for five minutes until starting to brown (at just over medium heat). Add about 6 sliced mushrooms and cook for a further 5 minutes until everything is browning nicely. Add a tablespoon of flour and stir until everything is coated and cook for a minute. Turn down the heat and add a cupful of vegetable stock a little at a time (so that the flour doesn't go lumpy - only Frank Zappa liked Lumpy Gravy), keep going until all the stock is in, then add a tablespoon of soya sauce or tamari. I also add a teaspoon of white miso, but it's not needed. Enjoy... either strained or with the onions and mushrooms still in.

igCorcaigh

Dried porcini mushrooms might be good here, as might mushroom ketchup. And I would advise paying a little extra for tamari over soy sauce, it is excellent.

Weyhey

Car99 wrote: »

This gravy is good http://www.geniuskitchen.com/recipe/easy-vegetarian-gravy-226004

This is the one I use. I use one onion and 3 cloves of garlic. I freeze part of it and when I defrost for next time i add some more soy as it seems to lose a bit of flavour when frozen.

Bugsy2012

Supervalu have a vegan gravy. Marigold Organic Gravy mix, says organic vegetarian gravy powder, but its vegan. Same company that makes the nutritional yeast. Think you can get it in Tesco's aswell.

Worztron

Spirogyra wrote: »

Either from a tin or one that's quick to make ?. I'm reluctant to 'ape' meat with the likes of 'bisto' . Thoughts appreciated and oh I'd be thinking of Parsnips, Broccoli, garlic, mushrooms, kale, potato etc

Hi Spirogyra.

I love Knorr Classic Gravy. It's vegan.

igCorcaigh

This looks good


https://www.instagram.com/p/Bqaf7LvlmgF/?utm_source=ig_share_sheet&igshid=flwp45532zd5

davidjtaylor

Over the years I’ve done all sorts of experiments with gravy and the key is always a thickener, cornflour, wholemeal flour, possibly nutritional yeast, maybe psyllium with caution, blending in beans or potatoes. A pouring but thick sauce is what to aim for.

Then the flavouring is up to you - leeks rather than onions? a dollop of peanut butter? a dash of red wine? Seaweed? Mustard? A teaspoon of chutney? Try heating dried herbs in the oil, right at the beginning and see which one(s) work for you.

Also, using what liquid you have - the water other things are cooked in - can help.

The other side of experimentation is to not beat yourself up if it doesn’t work perfectly: you’re not putting anything inedible in it. As you can tell, I love trying out new combinations. plus it can be quick to make if you’re waiting for other things to cook - timing everything to be ready at precisely the same moment is very satisfying.