Reviewed: Oct. 3, 2007

I'm looking for a vegetarian gravy for thanksgiving, i did not like this i'm thinking maybe it was soy sauce i don't know but alot of great reviews so it's just a matter of taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2007

this is deliscious! i had to scale down the recipe for 2 people and like everyone else, i added much more water than called for. i didn't have any sage but i added a palm full of savoury and it came out great! i can't wait to use it at thanksgiving!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SNOWLOBSTER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2007

This is a very good recipe. I had to almost double the broth because it is very thick, but it was good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JACKIE B

Cooking Level: Intermediate

Home Town: Barberton, Ohio, USA

Living In: Chattanooga, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

don't even miss the turkey drippings

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JODIKOHL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2007

Great recipe. I've been working on a vegetarian gravy recipe and there always seemed to be something missing. This was simple and good. I took the suggestions of others and eliminated the salt. Also, since I like a little kick, I used a few shakes of Hot chile oil and a teaspoon of fresh ginger. Finally, I used 2 vegetarian boullion cubes w/ 2.5 cups of water instead of broth.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D. Parker

Home Town: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2007

Really good! I make this all the time, I even eat it cold on bread- that's how yummy it is.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

belle

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2007

I agree with the other reviews that it is a bit salty, but so was my mom's meat gravy (from what I remember from when I was eating meat). I was very excited to find something I can use on mashed potatoes, Yorkshire pudding, rice, etc. variations: I don't have any nutritional yeast, so I left it out. It worked fine and was very tasty without it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jenn G.

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Sackville, New Brunswick, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2007

This is a tasty gravy. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle C

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2007

This gravy was awesome. Tastes even better then greasy meat gravy! It was thick so I added extra veggie broth. I had never heard of nutritional yeast before, but I easily found it at the bulk food store for pennies (literally). I think that is the secret ingredient that makes this gravy so good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2007

This is really yummy! Thanks for sharing. My carnivores liked it too. No complaints. Amazing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michele W

Cooking Level: Expert

Home Town: Hampton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
51 users found this review helpful

Reviewer:

Noochie Mama

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

This is sooooo good! And even my carnivor husband loved it. As noted in previous reviews, I omitted the salt and used only 2tsp.'s of regular soy sause.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LucyInTheSkyWithDiamonds

Cooking Level: Intermediate

Living In: Battle Ground, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
27 users found this review helpful

Reviewer:

areveeare

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2006

Have used this Gravy for years! All the Carnivore's steal my gravy so I make extra.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

APHRODITEANDVINNY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2006

I've made this gravy for two years and everyone always loves it, even the meat eaters.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LOUVIA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2006

Excellent and easy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lauren Elizabeth

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2006

I found this to be way too salty, do not add salt because of the saltyness of the other ingredients. I also substituted vegetable oil with olive oil. Very yummy!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amy Mac

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2005

Made this for vegetarien friend for thanksgiving. Looked like gravy and tasted like gravy. I was very pleased with how it turned out!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

fuchs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2005

A great alternative for the vegetarians in my family. I'd cut back on the salt though.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
16 users found this review helpful