Vegan Chicken Gravy Recipes

VEGAN CHICKEN FRIED STEAK

Steps:

• Pre-heat oven to 350 degrees.
• In one large mixing bowl, combine the vital wheat gluten, nutritional yeast, chicken or steak seasoning, salt and onion, and garlic powder.
• In a smaller bowl or large measuring cup, combine the broth, tamari, and tahini (or oil) until smooth.
• Pour the wet ingredients into the dry ingredients and mix until combined. The consistency will probably be pretty sticky and elastic.
• Knead this dough for a minute or two, adding a teaspoon of vital wheat gluten if it seems too wet.
• Divide and shape the seitan into flat disks. After cooking, these will be bigger than they start so I would suggest keeping them about the size of your palm and as flat as you can get them. Set aside.
• Add the 2-3 cups of broth to a large casserole dish (big enough to fit your seitan patties). Also add a few dashes of tamari, a pinch of salt and pepper, and maybe a tbsp of vegan Worcestershire, to your taste.
• Add your patties to the broth and make sure they are almost completely covered with broth. If you need to add more broth, do so.
• Place in the oven and bake for 45 minutes.
• Use a set of tongs to flip after 45 minutes, then place back in the oven for another 45 minutes.
• When finished baking, remove from broth with tongs and allow to cool.
• While the seitan is cooling, prepare your coating ingredients. Place Ritz crackers, spices, and nutritional yeast in a sealable plastic baggie.
• Use a rolling pin to crush the crackers and combine the ingredients. Pour this into a shallow dish.
• In another shallow bowl mix the egg replacer and the soy milk.
• When cool enough to touch, use a strainer or towel to press any excess liquid from the patties. (Or place them in an air-fryer for a minute or two.)
• Dredge each patty in the egg replacer mix, let excess drip into then press firmly into the cracker mix coating evenly on each side.
• Heat your vegetable oil in a shallow pan at medium heat until ready for frying.
• Place your patties in the pan, frying each side for about 3-4 minutes, checking for an even brown coating.
• When finished, place on a paper towel-lined plate to remove any excess oil.
• Serve topped with vegan white gravy and sides of your choice.

ULTIMATE VEGAN GRAVY

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the portobello mushrooms, onions, carrots, celery and garlic into a roasting tin, toss in the sunflower oil, then spread out into a single layer. Roast for 40 mins, undisturbed - the veg should be very slightly charred.
• Drizzle over the agave, vinegar, tomato purée, soy and 2 tbsp water. Toss together until completely coated, then return to the oven for 5 mins until sticky and caramelised. Stir in the flour and dried mushrooms, and return to the oven for a final 10 mins.
• If the tin is flameproof, put on the hob over a low heat, stir in the port and cook until you have a thick paste mixed in with all the ingredients. Pour over two-thirds of the stock, add the herbs, bring to a boil and cook for 10 mins. If the tin isn't flameproof, drizzle over the port, stir to loosen all the burnt bits, then tip everything into a pan and continue with the stock and herbs.
• Turn off the heat and mash everything with a potato masher to extract as much flavour as possible. Carefully pass the contents through a sieve set over another saucepan, pushing down to release all the liquid. Add the rest of the stock and simmer until the gravy is thickened and rich. Leave to cool. To serve, simply reheat. Will keep, chilled and covered for up to three days or frozen for up to two months.

VEGAN GRAVY

Steps:

• Heat oil in a skillet over medium heat. Whisk flour, vegetable broth, and tamari into hot oil; cook and stir until there are no lumps and the mixture becomes paste-like, about 5 minutes. Pour soy milk into the skillet; cook and stir until the mixture thickens, about 5 minutes more. Add yeast and black pepper; stir.

VEGAN "CHICKEN" GRAVY

Steps:

• Place all ingredients in blender and blend until smooth and creamy.
• Pour blended mixture into small saucepan. Stir constantly over medium heat until thickened.
• Serve hot over our favorite entrees.