Ratners Vegetarian Brown Gravy Recipes

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EASY VEGAN BROWN GRAVY



Easy Vegan Brown Gravy image

This gravy tastes like the stuff I grew up eating on my mashed potatoes as a kid, but it happens to be vegan and has zero artery clogging saturated animal fat.

Provided by EatPlant-Based.com

Categories     Sides

Time 10m

Number Of Ingredients 12

3 cups vegetable stock
1/3 cup soy sauce, low sodium, or amino acids
1 tablespoon vegan worcestershire sauce
1 teaspoon maple syrup, optional
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon basil
1 teaspoon parsley
1.5 teaspoon smoked paprika
pinch pepper
5+ tablespoons thickener, cornstarch, arrowroot, potato starch
1/2 cup water

Steps:

  • In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
  • In a separate small bowl, whisk together the thickener of your choice and water.
  • After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
  • As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
  • The gravy is ready to be poured over any and everything!

Nutrition Facts : Calories 15 calories, Carbohydrate 2.9 grams carbohydrates, Fat 0.1 grams fat, Fiber .4 grams fiber, Protein .9 grams protein

VEGAN BROWN GRAVY



Vegan Brown Gravy image

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

¼ cup all-purpose flour
¼ cup vegetable oil
1 teaspoon garlic powder
3 cups vegetable broth
¼ cup soy sauce
2 tablespoons nutritional yeast
1 teaspoon onion powder
1 pinch ground black pepper

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

RATNER'S VEGETABLE CUTLETS



Ratner's Vegetable Cutlets image

This easy vegetarian patty was one of the most popular dishes at the New York's restaurant, Ratner's. The recipe was printed (in 1975!) in "The World Famous Ratner's Meatless Cookbook", by Judith Gethers and Elizabeth Lefft. Recipe is Kosher for Passover. These reheat very well.

Provided by blucoat

Categories     Potato

Time 1h

Yield 15 cutlets

Number Of Ingredients 10

6 medium potatoes, peeled and cut into 2-inch cubes (about 2 pounds)
1/4 cup butter
2 medium onions, chopped (about 2/3 pound)
6 mushrooms, chopped
1 (14 1/2 ounce) can diced carrots, drained
1 (14 1/2 ounce) can cut green beans, drained
1 (14 1/2 ounce) can peas, drained
3 eggs
2 cups matzoh meal (approximately)
salt and freshly ground pepper

Steps:

  • Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
  • Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
  • Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
  • Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
  • Bake for 45 minutes, or until lightly golden browned. Serve hot.

BROWN GRAVY (VEGAN/VEGETARIAN)



Brown Gravy (Vegan/Vegetarian) image

Found this recipe on a fitness website a few weeks ago and it was great with vegan "meat" loaf and mashed potatoes. I added portabella mushrooms to it as well. I'm planning on using this recipe for thanksgiving this year.

Provided by susnrob

Categories     Sauces

Time 20m

Yield 1 meal

Number Of Ingredients 8

2 tablespoons margarine
1 diced onion
2 tablespoons flour
1 teaspoon garlic salt
2 teaspoons cornstarch
1 1/2 cups vegetable broth
2 tablespoons soy sauce (I used Braggs liquid aminos)
1 tablespoon nutritional yeast

Steps:

  • Heat the margarine in a large skillet over medium heat.
  • Sauté the onion for a couple of minutes, or until transparent.
  • Add the flour and garlic salt and sauté this mixture for about five to ten more minutes.
  • Add in the vegetable broth and cornstarch, making sure to stir well to prevent lumps.
  • Bring this to a boil and once you have done this you want to reduce to a simmer and continue cooking, stirring frequently.
  • Add in the nutritional yeast and soy sauce and reduce the heat even further, cooking for just a few more minutes.

Nutrition Facts : Calories 383.1, Fat 23.5, SaturatedFat 4.1, Sodium 2287, Carbohydrate 34.8, Fiber 4.8, Sugar 5.4, Protein 11.3

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