Easy Veggie Gravy
"This tasty mushroom and red wine based gravy is better (in my opinion) than the gloopy meat-based versions. You can change the herbs you add based on your taste preferences. I like to make it extra peppery."
photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 8 mushrooms, chopped finely
- 2 cups water
- 1⁄2 cup red wine (any dry variety e.g. shiraz, merlot, cabernet sauvignon)
- 1 vegetable bouillon cube
- 1 teaspoon dried parsley
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 2 tablespoons flour
- salt
- pepper
directions
- Place all the chopped mushrooms in a pot with a teaspoon of water, cover and cook on a low heat until the mushrooms have released all their juices (~5 minutes).
- Add 1.5 cups of water, warm it up to almost boiling and dissolve the vegetable bouillon cube in the mixture.
- Add and mix in the red wine.
- Add all the herbs.
- Mix the flour and remaining water in a small cup until all the lumps are gone.
- Slowly add the flour mixture into the gravy while stirring vigorously to prevent clumping, until the gravy has reached your desired thickness.
- Add salt and pepper to taste.
- Serve over just about anything including potatoes, veggie burgers, veggie meatloaf etc.
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Reviews
-
I stuck to the recipe even though I don't particularly like mushrooms, this made an excellent gravy, which I served with recipe#457786 and recipe#357601, a lovely meal, thank you, Converting To Vegan! Made for PAC Fall 2011
RECIPE SUBMITTED BY
I'm Scottish and have lived in North America for 17 years (8 in Canada, 9 in the USA). I have been 100% vegetarian for the past 6 years, and only ate fish once or twice a month before that for another 8 years or so. Now I'm eating vegan about 80% of the time and always looking to try out new and tasty recipes. I live in Ohio now, and although it is beautiful, one of my pet peeves is the absolutely atrocious food available in restaurants and more specifically the lack of veggie options. When dining with friends I get so mad (inside of course) when they say: "oh look there's a couple of salads you can have". I don't go out to eat salads; I want a meal! Well, this is one of the main reasons I cook so much and enjoy cooking so much too. It is extremely gratifying when I invite people to the house and they enjoy what I make by really diving into the food. I also enjoy gardening, so in the summer I cook and can like crazy preserving tomatoes, cucumbers, tomatillos, peppers, zucchini and lots of herbs.
I am a professor at a local university and love my job. I feel that I get paid to do a hobby. However, I am ultra busy so I like to make things that are quick and simple or things that I can freeze and reheat at a later date.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
