Vegetarian Gravy

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Most Helpful Positive Review

Nov 25, 2006

This was a big hit on Thanksgiving. It went perfectly with a Tofurky. I was in a rush and did not read the reviews, so mine came out way too thick. I just added more spices and water until the consistency seemed right to me. Next time I’ll cut back on the oil and flour. The trick to a perfect gravy is to always have equal amounts of fat (oil or butter) and flour so be sure to cut both equally. I also allowed the flour to brown a little before adding the vegetable stock. I think that really adds to the flavor. I would say that the nutritional yeast is not necessary, but it helps a lot. For those who don't know, for some reason nutritional yeast + soy sauce = total goodness. You see that combination in a lot of vegetarian recipes. This will definitely be in my recipe box permanently with some doctoring. I think this recipe would adapt well, like using mushroom broth instead of vegetable. I’ll definitely try it again. Thanks.

—Noochie Mama

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Most Helpful Critical Review

Mar 06, 2005

Sorry, but I really didn't care for this. I did not have the nutritional yeast, so I don't know if that would have made it better. Since many other reviewers mentioned that this gravy was thick I cut the oil and flour in half. That made the amounts in line with other gravy recipes. Definitely cut these two ingredients or you will have a very, very thick gravy. I think it was the soy sauce that I did not care for. Next time I try this I am going to eliminate the soy sauce and try some other spices, like poultry seasoning. I think it can be worked into something I like, but not as is. Sorry.

—MARY DOMAZ

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280 Ratings

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Nov 22, 2006

i can't believe how good this gravy is. last year i bought vegetarian mushroom gravy for thanksgiving and it was awful so this year i looked for a good recipe but this exceeded all of my expectations. i used half the oil because of other user comments and omitted the salt and added about 3/4 cup water because it was thick but it's the best.

—areveeare

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Dec 16, 2005

I'm not a vegetarian, but it had gotten down to the end of the month, and we didn't have any sausages for my standard sausage gravy. As a matter-of-fact, we didn't have a lot of things, so I had to make quite a few substitutions. Olive oil for the generic vegetable oil, no nutritional yeast, ordinary soy sauce, portabello mushroom broth for vegetable broth, no salt, and parsley, rather than sage. The result was extremely good, and I was pleasantly surprised. This is the sort of thing you can pull off without much effort, and I'll definitely make it again.

—Renee Marie

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Nov 27, 2004

I made this gravy for Thanksgiving because I wanted a recipe that didn't require turkey drippings. It had a very good flavor, but after it sat on the table for about 10 minutes, that 1/2 cup of oil all started to pool up at the surface. I wanted to go stir the gravy every five minutes to make sure no one noticed. I think this is a good, sound gravy recipe and is probably an outstanding alternative if you're a vegetarian, but if you're not, take my advice: substitute the 1/2 cup of oil with the same amount of butter, and if you prefer, use chicken broth instead of vegetable broth. It will taste - and look - a lot better.

—Nicole

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Oct 09, 2003

This is a delicious and tangy vegetarian gravy. My mom and I have searched for years for a gravy that could stand up to the fat & meat based fare at Thanksgiving and this recipe definitely does it. Even the meat eaters at the table were impressed and asked for seconds! I added about 2/3 c. mushrooms, which I cooked with onions and garlic (this means that it needed to cook for several extra minutes to cook off some of the water released from the mushrooms). Wonderful gravy--most definitely a part of my permanent file.

—Laurel

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Nov 24, 2002

This gravy is absolutely amazing. I plan on serving it for Christmas instead of the traditional turkey gravy. It was a little thick so I added some water. I probably should have added more vegetable broth which is what I will be doing next time. It has such a hearty taste...simply wonderful! You will not be disappointed. I can't wait to see my mother in law's reaction because she's the type that can't believe you can make traditional gravy without having to use the fat drippings, etc...!!!!!

—Dora

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Oct 09, 2003

It's hard to find vegetarian recipes that impress my non-veggie friends, but this is one that did! I did cut the oil down to 1 tbsp, without effecting the great flavour. Yum!

—KATE_IN_BRISBANE

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Nutrition

Calories
134 kcal
7%

Carbohydrates
6.9 g
2%

Cholesterol
0 mg
0%

Fat
11.2 g
17%

Fiber
0.6 g
3%

Protein
1.7 g
3%

Sodium
382 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetarian Gravy

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 134
Calories from Fat: 101

% Daily Value *
Total Fat 11.2g 17 %
Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 382mg 15 %
Potassium 59mg 2 %
Total Carbohydrates 6.9g 2 %
Dietary Fiber 0.6g 3 %
Protein 1.7g 3 %
** Sugars 3.2g
Vitamin A < 1 %
Vitamin C 1 %
** Calcium < 1 %
Iron 5 %
** Thiamin 6 %
Niacin 35 %
Vitamin B6 43 %
** Magnesium 2 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.