Is there a recipe for gravy with out meat or chicken stock?

Yes, make the gravy with a good vegetable stock. Here's a recipe:





Basic Vegetable Stock (8 cups)


5 carrots, chopped


2 stalks celery with leaves, chopped


2 onions, chopped


1 head garlic, unpeeled and cut in half


potato peelings (wash before peeling)


1 turnip, sliced


Any wilted veggies in the fridge that aren't too strong, chopped


1 bay leaf


1 handful parsley


1 teaspoon salt and peppercorns


12 cups water


Bring all ingredients to a boil, lower heat, and boil gently for 45 minutes to one hour, til all the goodness is sucked out of the vegetables. Strain. Adjust seasoning.


NOTE: If you want darker broth, brown the vegetables in oil for 10-15 minutes over medium heat, then add water and herbs and bring to a boil, scraping up any dark bits from the bottom of the pan. Boil gently for 45 minutes and strain.


NOTE: If you want fragrance and complexity, add any combination of tomatoes, fennel, mushrooms, or other aromatic vegetable to the browning process, then boil and strain as above.Is there a recipe for gravy with out meat or chicken stock?
You're welcome, I'm a big fan of homemade vegetable stock, too! Report Abuse
Is there a recipe for gravy with out meat or chicken stock?
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Mushroom Gravy


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Serves about 10鈥?2


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8 oz mushrooms (wild mix or button), sliced


2 TB salted butter


1/4 cup dry sherry or Marsala wine


1 clove roasted garlic puree


4 cup gluten free chicken stock


pan drippings from the turkey


4 TB cornstarch or 6 TB rice flour (sweet rice flour works best)


sea salt, to taste


ground black pepper, to taste





Saut茅 the mushrooms in the butter until soft. Add the roasted garlic and sherry or Marsala, and continue cooking until liquid is reduced by half.





Remove the fat from the pan drippings and discard. Add the chicken stock and deglaze the pan (meaning, pour the liquid into the pan to make a delicious, aromatic steam which dissolves the flavor-packed solids from the bottom).





Cool 1 cup of the resulting stock and mix in the cornstarch or rice flour to make a slurry. Add the remaining stock to the mushroom saut茅 and bring to a boil.





Stir in the slurry until the mixture thickens to gravy consistency, and simmer for 15 minutes. Add salt and pepper to taste.


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Fresh Sage Gravy


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2 TB canola oil


1/2 cup yellow onion, 1/4'; dice


1 stalk celery, 1/4'; dice


1 tsp garlic, minced


3 TB unbleached white flour


2 cups vegetable broth


2 TB Bragg Liquid Aminos


3/4 tsp tamari


1 TB fresh sage, minced


Heat oil over medium high heat. Saut茅 onion, celery and garlic until onion is translucent. Reduce heat to low. Stir in flour to make a roux. Stirring often, cook the roux over very low heat for three minutes. Return to high heat, whisk in vegetable broth, liquid aminos, and tamari. Bring to a boil, stirring often. Add sage, simmer for 10 minutes. Check seasonings and adjust to taste.








I HOPE THAT HELP ; l
use vegitable stock instead.
INGREDIENTS


1/2 cup vegetable oil


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


1/2 teaspoon dried sage


1/2 teaspoon salt


1/4 teaspoon ground black pepper





DIRECTIONS


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.





Sage, onion and garlic should make it go with the traditional holiday spices. Bon Appetite
Yes. Try using Vegetarian Oyster Sauce found in Liberty Market. A little starch and some salt. Check out the web for vegetarian gravy for more. I'm able to cook up some stuffs but it has to come spontaneously... Can't think it up now as I'm not at the stove. LOL.
Take your prefered base (veggie stock from a can, or home-made) to a boil and add in flour, stirring constantly until happy, salt/pepper to taste ^-^
Since it's for the holidays you should try mine! The meat eaters in the family have all stolen this recipe (and my mother-in-law *hates* me because of it%26lt;G%26gt;).





2cups cold water


2 tsps cornstarch


1 1/2 tsp. veggie or mushroom soup base (can sub. 1 1/2 bouillon cube)


2 tbs Bourbon (yes, as in booze)





Mix all the ingredients and bring to a full boil stirring constantly. When the gravy thickens adjust salt and pepper as needed. If not at the thickness you want add water or starch for the texture you want but remember that it will get thicker as it cools.


BTW; the alcohol from the Bourbon will boil off as the gravy cooks but will leave a wonderful flavor (and I normally use Weller in this).
I did a web search for country gravy. Then I substituted butter for the bacon grease and used soy sausage instead of real sausage. That was for biscuits and gravy (Southern style). Usually, whatever I am making, I do a recipe search and then adjust accordingly. Like the butter instead of grease. When it calls for chicken stock, use vegetable stock.
flour and milk is the classic one.......depends on what the gravy is for
use vegetable stock found in ur food store in can isle


by gravy should be
Many supermarkets and health food stores carry veg friendly gravy mix.
Here are the worlds healthiest foods I love this site you should try it bye. See ya on yahoo poles and surveys
Many of the commercial gravy mixes actually dont contain meat,.read the back of the package
Yes, gravy with veggie.
check out this site





http://www.cooks.com