A Trio of Gravy Recipes

This past weekend, a friend asked me if vegan gravy was possible.  Of course!  I’ve made brown gravy, mushroom gravy, sawmill gravy, and several others vegan and they were all wonderful!  I decided  to share my 3 favorite gravy recipes with this friend and with you as well.

This first recipe came from the recipe “Braised Seitan Cutlets in Mushroom & Red Wine Sauce” from Vegetarian Time’s cookbook Everything Vegan.

Red Wine Mushroom Gravy (or “sauce”… it walks a fine line)

1 tablespoon olive oil
1/4 lb mushrooms, sliced
1/4 cup onion, chopped
2 cloves garlic, minced
1/3 cup red wine (I used burgundy cooking wine)
1 teaspoon dijon mustard
1 teaspoon cornstarch
1/2 teaspoon thyme
1/2 cup vegetable broth

Heat oil in a medium-sized skillet over medium heat.  Add onions and mushrooms and saute 7-10 minutes.  Whisk together wine, mustard, and thyme in a small bowl or cup and pour over the mushroom mixture.  Season with salt and pepper.  Cook 2-3 minutes.  Whisk cornstarch into broth in a small bowl or cup and then add to the mushroom mixture.  Simmer 2-3 minutes, until  thickened.

Herb Gravy (makes 2 cups)

This is a gravy I used a lot during the holidays. It’s good on mashed potatoes, dressing, lentil loaf, roasted potatoes,  and  (I imagine) tofurky!

1/3  cup dry white wine (or white cooking wine)
1/3 cup whole wheat flour
1 cup soymilk (or other non-dairy milk)
1 tablespoon soy sauce
1/2 tablespoon cornstarch
1 cup vegetable broth
1/2 teaspoon salt
1 1/2 teaspoon canola oil
1/4 teaspoon marjoram
1 teaspoon sage
1/4 teaspoon thyme
black pepper

Whisk together cornstarch and broth in a small bowl or cup and set aside.

Mix all other ingredients in a saucepan and pour in the cornstarch mixture.  Heat to a boil, stirring  constantly.  Lower to a simmer, stirring constantly until mixture thickens.  (You can also add mushrooms and onions to this recipe.)

Salisbury “Steak” Gravy

This recipe is from My Vegan Cookbook, which is paired with a recipe for vegan salisbury steak that is awesome (I modify by doubling the amount of lentils, wheat gluten and ground flax seed and eliminating the wheat germ).  This gravy is also good on mashed potatoes, vegan hamburger steak, or anything else you’d pour gravy on!  I add sautéed baby bella mushrooms.

1 medium white onion, chopped
1 tablespoon ketchup
1/2 tablespoon soy sauce
2 tablespoons whole wheat flour
1 1/4 cups water
1/2 teaspoon onion powder
pepper and salt to taste

Saute the onion in a tablespoon of oil over medium heat until softened.  Add the other ingredients to a jar with a tight-fitting lid, shake well, and pour into the pan with the onions.  Heat to a simmer, stirring constantly, until thickened (1-2 minutes).