Best Veggie Gravy Recipes

VEGGIE GRAVY

Veggie gravy image

Make this veggie gravy ahead of time and freeze for a later date. It makes an ideal accompaniment to a veggie toad-in-the-hole or nut roast

Provided by Juliet Sear

Categories Condiment

Time 1h5m

Yield Serves 4 (makes about 400ml)

Number Of Ingredients 12

Ingredients

1 onion , chopped
2 carrots , finely chopped (about 200g)
2 celery sticks , finely chopped (about 200g)
2 bay leaves
1 large thyme sprig
large knob of butter (or 2 tbsp olive oil)
1 tbsp golden caster sugar
2 tbsp plain flour
2 tsp Marmite (optional)
1 tbsp tomato purée
2 tbsp balsamic vinegar
1l vegetable stock

Steps:

Gently cook the veg, herbs and butter in a pan for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook for 1-2 mins until a little caramelised. Stir in the flour and combine well. Add the Marmite, if using, tomato purée and vinegar. Pour over the stock a little at a time stirring as you go.
Simmer everything together until you have a thickened sauce, this will take about 30 mins. Sieve, then add soy sauce and a touch more Marmite to season and colour, if you like. Will freeze for up to two months.

Nutrition Facts : Calories 139 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.8 milligram of sodium

TOFU-VEGGIE STIR FRY AND GRAVY

Tofu-Veggie Stir Fry and Gravy image

Packed full of veggies and smothered in a flavorful gravy, delicious served over brown rice, perfect for a vegan diet.

Provided by Amy P.

Categories World Cuisine Recipes Asian

Time 25m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon cornstarch
⅓ cup water
1 (14 ounce) can vegetable broth
1 clove garlic, minced
½ teaspoon onion salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
2 tablespoons vegetable oil
½ cup thinly sliced carrot
1 cup chopped red pepper
1 cup broccoli florets
½ cup snow peas, trimmed and cut diagonally into 1-inch pieces
1 (12 ounce) package extra firm tofu, diced
8 ounces fresh mushrooms, sliced
1 (8 ounce) can baby corn, drained

Steps:

Whisk together the cornstarch with water until smooth, and combine with vegetable broth, garlic, onion salt, black pepper, thyme, basil, and parsley in a saucepan over medium-low heat. Bring the gravy mixture to a simmer, and cook and stir until gravy is hot and thickened, about 5 minutes.
Heat vegetable oil in a large skillet or wok, and stir-fry the carrot, red pepper, broccoli, and snow peas over medium-high heat for 2 to 3 minutes, until just tender. Stir in the tofu, mushrooms, and baby corn, and stir and cook about 1 more minute, until mixture is heated through.
Pour the gravy over the vegetables and tofu, stir to combine, and serve hot.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 16.2 g, Fat 11.5 g, Fiber 7.6 g, Protein 10.6 g, SaturatedFat 1.7 g, Sodium 477.2 mg, Sugar 7.7 g