Basic, Brown, Cow-Free Gravy

In my opinion, the two "basic" gravies are White (or cream) Gravy and Brown Gravy, along with a billion other equally wonderful, slightly "less basic" gravies....
Learn to do these two first though, and do them well; Then you can change up the ingredients to make just about ANYTHING!!

It takes a little practice, paying attention to details and being sure you're using the best tasting ingredients for the recipe - but it's NOT DIFFICULT, I promise.
I am leaving a lot of that "taste" factor up to you, because you know what works for your kitchen, ingredients you have available, your taste preferences, your kids taste and texture preferences, and your life!!

So we've tackled the basic White Gravy.
Here's my take on Brown.

One of the secrets to good brown vegan gravy is finding a stock or bullion you really like. Check out your regular grocery store, health-food store, online, whatever is available to you; Read labels, buy stuff, try it, until you find the vegetable-based broth or bullion or stock base that gives the best flavor in your gravy. You may have to experiment a little at first, or actually combine several to get exactly what you're looking for - but that's OK, do what YOU like!
I don't like to suggest too many brand-names, because each person's tastes are different, but I know 4764784848 people are gonna ask anyway, and that's OK :), I'll mention some that I like, and are available around here, so they're what I use, if I don't make my own (more on that later): Bill's Best"Beaf", Better Than Bullion "No Beef" Base, and Imagine Foods "Beef-Style" Vegetarian Broth.

Brown gravy seems to be better interpreted in the vegan restaurants I've visited, though it still ends up a bit on the bland side at times; maybe most people like it that way, who knows. Don't be afraid to add herbs, seasonings, whatever YOU like!! (A tip: If you find something you like but still feel it isn't "rich" enough, try adding a little concentrated yeast extract like Marmite or Vegemite or soy sauce as a last resort.)

The following recipe is one I've posted before, but another one of those "basics" I use often - it's a little more involved, time-wise, than the White Gravy, but still simple, and the results are well worth it. This is a very flavorful "Brown Gravy", the comfort-food stuff my family likes best on mashed potatoes or with meatballs, a lentil loaf, nut burgers or seitan/gluten.

Rich, Brown, Non-Cow Gravy

• 28 oz. Vegetarian "beef" or vegetable broth (I usually use "Imagine Foods" in the aseptic box, but you can mix your own from bullion and water, or do whatever you want to get the flavor you want, just have 28 oz. of liquid to start out with.)
• 1 cup coarsely chopped onion
• 1 1/2 cups coarsely chopped fresh mushrooms
• 1/4 cup coarsely chopped celery
• 2 Tbs. red wine (the alcohol cooks off, or just use apple cider or more broth)
• 1/4 teaspoon thyme
• 1/2 tsp. sage (1 Tbsp. chopped fresh is awesome here if you have it)
• 1/8 to 1/4 teaspoon black pepper
• 2 Tbsp. Earth Balance or other margarine
• 2 T. all-purpose flour

STEP 1. Combine first 8* ingredients in a medium saucepan.
*NOTE: For even richer flavor, brown the mushrooms and onions in a pan with a little oil first, THEN add to saucepan and continue. The browning step is not necessary but definitely amps up the flavor!!

Bring to a boil; cook at a low-to-medium boil for about 15 minutes or until liquid is reduced to about 2 cups (I just eyeball it, it needs to reduce somewhat, but isn't a huge deal if it's a little more or less)

STEP 2. Strain broth mixture through a sieve into a bowl; press vegetables to get all the juice out and then discard solids. (I know, I know!! This step sounds sounds wasteful, but it results in a nice silky-smooth gravy - if you want chunky vegetable gravy just skip the 'straining' step and chop the vegetables finer).

STEP 3. While broth cools a bit, melt margarine in large cast iron skillet; place over medium-high heat until hot. Add flour, and mix to make a paste
Cook 2 minutes or until a bit browned or tannish, stirring constantly (This is your thickener or "roux").
Take off heat and allow to cool a bit.

STEP 4. While off the heat, SLOWLY add 1/4 cup broth mixture to roux, little by little; stirring well with a whisk. Slowly add in remaining broth mixture, still stirring well with a whisk.

STEP 5. Turn heat back on to medium-high.
Bring mixture to a boil; reduce heat, and simmer (just barely bubbling) for 3 + minutes, or until thick, stirring (with a whisk) constantly. I can't emphasize the stirring part enough. Gravy takes attention, so don't try it the first few times when you have toddlers, kittens and gerbils running amuk in your kitchen. Not that I would know, just sayin'....

Adjust seasonings to taste (more salt or pepper maybe?).

Serve with potatoes, noodles, dumplings, meatballs, over toast, straight from the pot with a spoon, whatever... YUM.

Brown Non-Cow Gravy or Stroganoff

Good Gravy!

I was recently discussing gravy with friends and it got me to craving a nice plate of mashed 'taters and brown gravy. My parents dropped off a truck-load of beautiful potatoes last night so what else could I do? I make AWESOME gravy, if I do say so myself... Awesome VEGAN gravy!

All bragging aside, I frequently have skeptic non-veggie people ask how I can possibly make gravy without turkey or roast drippings - silly meatheads, I love you all, but gravy without animals is easy. Even those nasty salty little flavored envelopes at the supermarket are often accidentally vegan.

Homemade gravy is easy too, so skip the salt-laden envelope of bleh, and make it from scratch!

And come on, it tastes SOOO much better! And without those meat drippings, it's a whole lot better for you, and keeps the cows happy too, right?!! The following recipe is for a very flavorful "Brown Gravy", the stuff my family likes on mashed potatoes or with meatballs, a vegetarian "roast" or seitan/gluten. If you want it more "chicken-or-turkey"-like, use a "chicken-style" broth and less mushrooms)

Rich Brown Non-Cow Gravy

28 oz. Vegetarian "beef" or vegetable broth (I usally use "Imagine" Foods in the aseptic box, but you can mix your own from bullion and water, or do whatever you want).
1 cup coarsely chopped onion
1 cup coarsely chopped fresh mushrooms
1/4 cup coarsely chopped celery
2 Tbs. red wine (the alcohol cooks off, or just use more broth)
1/4 teaspoon thyme
1/2 tsp. sage (1 Tbsp. chopped fresh is awesome here if you have it)
1/8 to 1/4 teaspoon black pepper
2 Tbsp. Earth Balance or other margarine
2 T. all-purpose flour

Combine first 8 ingredients in a medium saucepan.
Bring to a boil; cook 15 minutes or until liquid is reduced to about 2 cups (I just eyeball it, it needs to reduce by about 1/4 less than what you started with I estimate...).

Strain broth mixture through a sieve into a bowl; discard solids. (I know, this step sounds sounds wasteful, but it makes a nice smooth gravy - if you want, you can make chunky vegetable gravy and leave them in, in that case, chop much finer and use about 2 cups of chopped mushrooms).

Melt margarine in large skillet; place over medium-high heat until hot. Add flour, and cook 2 minutes or until browned, stirring constantly. Take off heat and allow to cool a bit.

While off the heat, add 1/4 cup broth mixture to flour; stir well with a whisk. Add remaining broth mixture, stirring well with a whisk.
Turn heat back on to medium-high.
Bring mixture to a boil; reduce heat, and simmer 3 minutes, or until thick, stirring constantly. Adjust seasonings to taste (more salt or pepper).

Serve with potatoes, noodles, dumplings, meatballs, whatever...

To make this into Stroganoff:

Make above gravy. Add 2 cups sauteed mushrooms.

Stir in 1/2 container Tofutti Sour Cream and heat gently. Serve over rice or noodles. SO SO YUM!

Crispy Tofu and Brown Gravy...

Cube well-drained, extra firm tofu, and toss with seasoned cornstarch. (That's just cornstarch mixed with a good dose of whatever you like - we used lemon pepper, cayenne, sage and a little salt).

Pan fry (yes... FRY!) until browned in a thin puddle of peanut oil, turning as needed.
Keep tofu cubes warm in a low oven.

Wipe out skillet to remove most of the excess oil and crumbs.

Make gravy:
Melt 2 Tbsp. margarine in the same skillet. Sprinkle 2 Tbsp. flour over margarine, cook and stir over medium heat until tan-brown. Turn heat down and gradually stir in 1 cup soymilk, then flavor with 2 tsp veggie buillion powder ("beef" flavor if you have it, though veggie flavor is fine too), 1/2 tsp. sage and 1/4 tsp. freshly ground black pepper.
Stir (a wire whisk is best) until all browned flour is well incorporated. Whisk in 1/2 cup water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 7 minutes. If it boils too hard, turn heat down a little. Taste, and season with salt and pepper.

Drizzle (or POUR) gravy over tofu. Enjoy.