Homemade Vegan Browning Sauce Recipes
HOMEMADE VEGAN BROWNING SAUCE
A substitute for the famous browning sauce. I use all vegan and gluten-free ingredients. I made this up to use for pot roast. It can be used anywhere Kitchen Bouquet® is required or just to make tasty gravies. Add 1 tablespoon to recipes calling for browning sauce. Store in an airtight container in the refrigerator for up to 1 week. Add a little oil on top and it will keep longer.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Heat 1/2 cup water in a saucepan over medium-low heat. Add brown sugar and stir until fully dissolved. Add broth powder and stir until completely combined.
- Stir in remaining water, 1 tablespoon at a time, stirring constantly until sauce is thick. Simmer, stirring often, until reduced to desired consistency.
Nutrition Facts : Calories 22.8 calories, Carbohydrate 5.7 g, Protein 0.1 g, Sodium 63.4 mg, Sugar 5.3 g
EASY VEGAN CHEESE SAUCE
Easy vegan cheese sauce, ready in 3 minutes! A super simple and nut-free plant-based recipe which requires only a handful of ingredients. This vegan queso is perfect for pizza, nachos, Mac and Cheese, burgers, pasta bake, toast, and more savory recipes. The sauce doesn't contain cashews!
Provided by Michaela Vais
Categories Side Dish
Time 3m
Number Of Ingredients 7
Steps:
- Put all ingredients into a saucepan and stir with a whisk. Once everything is combined, turn on the heat and bring the mixture to a boil while stirring constantly.
- Let simmer on low to medium heat for about one minute until the sauce is stretchy.
- Enjoy this vegan cheese sauce with nachos, on pizza, over pasta, and many other savory dishes! Please read the recipe notes below.
Nutrition Facts : ServingSize 72 g, Calories 148 kcal, Carbohydrate 10.4 g, Protein 3.9 g, Fat 10.8 g, SaturatedFat 9.3 g, Fiber 2.2 g, Sugar 2.3 g
CHINESE GARLIC SAUCE
This Chinese Garlic Sauce is a flavorful, hearty, and satisfying brown stir-fry sauce. It's a delicious homemade alternative to takeout and has the perfect combination of spicy, salty, and sweet flavors! The recipe is vegan, low in fat and calories, and can be made gluten-free!
Provided by Michaela Vais
Categories Sauce
Time 10m
Number Of Ingredients 13
Steps:
- Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
- Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
- Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
- Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.
- Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!
Nutrition Facts : Calories 58 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 554 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
HOMEMADE VEGAN WORCESTERSHIRE SAUCE
This recipe for vegan Worcestershire sauce makes a fresher alternative to store-bought sauce. Try using it to make Colin Quinn's Irish Lamb Stew.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.
VEGAN BROWN GRAVY
Super simple vegan gravy recipe I use for poutine, savory pies, and mashed potatoes. You can add any herbs or seasonings of your choice.
Provided by btnymeg
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together flour, oil, and garlic powder in a small pot over medium heat. Mix in vegetable broth, soy sauce, yeast, onion powder, and pepper. Bring to a boil; reduce heat to medium-low and let simmer, whisking constantly to avoid clumps, until fully thickened, 15 to 20 minutes.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 6.6 g, Fat 7.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 624.5 mg, Sugar 1.4 g
VEGAN BROWN SAUCE (GRAVY)
I made a vegan version of Poutine, wich I remplaced cheese curd for tofu. To be honest, I wasn't impressed with the tofu but brown sauce was excellent. Here's the recipe...
Provided by pfiction
Categories Sauces
Time 17m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, heat olive oil at medium intensity and cook onion until it's transparent, about 3-4 minutes.
- Add bay leaf and cook 1 extra minute.
- Combien all ingredients, cornstartch at last, in saucepan and mix using a whisk.
- Bring to a boil stirring constantly.
- Lower heat and allow to simmer for 5-10 minutes.
- Remove from heat and filter sauce through a sieve.
- Serve immediately.
Nutrition Facts : Calories 77, Fat 3.5, SaturatedFat 0.5, Sodium 532.4, Carbohydrate 10.6, Fiber 0.5, Sugar 3.2, Protein 1.3
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5/5 (2)Total Time 15 minsCategory Entrées, Main CourseCalories 391 per serving
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- Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes.
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- Use a wooden spoon or spatula and begin to slowly stir. The sugar will start to dissolve and turn into a syrup consistency while darkening.
- If the sugar begins to smoke too quickly then reduce the flame or switch off the stove and continue to stir while charring the sugar.
- Once the sugar darkens to a dark brown almost but NOT black (don't let it go black or it will be too bitter) in colour remove from the stove and carefully add the hot water. The saucepan will yield plenty of steam and splutter which is normal but please be very careful when following this step and add the water slowly - keep on stirring the pan.
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Reviews 2Category SauceCuisine VeganTotal Time 1 hr
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- Drain the cashews. Add the cashews, broth or water, and salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth. (Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.)
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4.5/5 (19)Category SauceCuisine VeganTotal Time 5 mins
- Melt vegan butter in a skillet on medium-heat. Cook until butter starts to brown. Add sage leaves and let sizzle for a few seconds.
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4.7/5 (15)Calories 48 per servingCategory Condiment
- Over medium heat, in a large pot, add oil. Add onion and saute until lightly browned and translucent, about 5 minutes.
- Stir in the tomato paste, crushed tomatoes, tomato sauce, diced tomatoes, brown sugar, oregano, parsley, thyme, salt, pepper, red pepper flakes (if using) and bay leaf.
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