Best 5 Most Simple Vegetarian White Gravy Recipes

EASY VEGETARIAN ONION GRAVY

Steps:

• In a medium saucepan over low heat, melt the butter.
• Add the onion and a pinch of salt. Sweat the onions, stirring occasionally, until tender, 8-10 minutes. If they start to turn brown, turn down the heat - you're looking for translucent and tender, not golden.
• Increase heat to medium. Stir in the flour and cook, stirring frequently, for three minutes.
• Gradually stir in the vegetable broth and continue stirring, over medium heat, until thickened to a gravy consistency, about 3 - 4 minutes.
• Stir in Tamari or soy sauce if using. Add salt and pepper to taste and serve.

VEGETARIAN GRAVY

Steps:

• Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelised.
• Stir in the flour until sandy, then add the Marmite, if using, tomato purée and vinegar. Pour over the stock, then simmer everything together until you have a thickened sauce.
• Sieve, then add soy sauce to season and colour. Use straightaway or cool and freeze.

EASY VEGETARIAN GRAVY

Steps:

• Combine broth, vegetable base, onion, garlic salt, and pepper in a medium pot. Cook over medium heat while stirring occasionally until it comes to a full boil.
• Slowly stir in flour and whisk constantly until sauce is thick, 5 to 10 minutes.

WHITE GRAVY

Steps:

• In a heavy skillet over medium-high heat, melt butter.
• Stir in flour until well blended.
• Add milk, stirring well.
• Reduce heat to a simmer and stir constantly for about 4-5 minutes until gravy is thick and bubbly.
• Season with salt and pepper.
• Serve warm.

VEGETARIAN GRAVY

Steps:

• Preheat the oven to 375°F.
• Spread the vegetables and thyme in a single layer in a dry heavy-bottomed flameproof roasting pan. Roast until any juices released by the vegetables have caramelized on the bottom of the pan, about 2 hours. Stir the vegetables using a wooden spoon to scrape up the crust on the bottom and sides of the pan. Continue roasting, stirring occasionally, until there is a brown crust covering the bottom of the pan, about 1 hour.
• Transfer the pan to the stove and add 1 cup of water. Bring to a boil, and continue boiling until the water dries out and caramelizes on the bottom of the pan, 3 to 5 minutes. With the pan over high heat, continue to caramelize the vegetables for 10 more minutes, adding drops of water to any dry spots and using a wooden spoon to scrape up the crust forming on the bottom of the pan.
• Add 3 cups of vegetable broth or water to the roasting pan and bring to a simmer while scraping the caramelized juices on the bottom of the pan with a wooden spoon. Continue simmering and scraping for about 1 minute.
• Pour the liquid and vegetables through a fine-mesh strainer set over a blender, pushing down on the vegetables to release their juices. Add about 3/4 cup of the vegetables to the blender (discard the remaining vegetables) and purée on high for 1 minute. Strain the gravy again, pushing on any remaining solids to help thicken the gravy. Season to taste with salt and pepper and garnish with parsley, chervil, or tarragon, if desired. DO AHEAD: Gravy can be made ahead and kept covered in the refrigerator, up to 3 days. Reheat in a small saucepan over moderate heat.