In a country where the AGV (potatoes, vegetables, meat) is the most popular evening meal, it is sometimes difficult to vary vegetarian. Fortunately, you can also replace the V with a huge, ever-improving range of meat substitutes . With most meat substitutes it is sometimes difficult: how do you make a tasty gravy? Because it really belongs to our AGV, doesn’t it?
So Culy helps you out: how do you make the best vegetarian gravy?
The sacred basis of (vegan) gravy
Every gravy has a sacred basis and that is the pan in which the meat (or fish) is fried. The meat juices and sticks provide that specific taste of the gravy. Meat substitutes (with the exception of a few) do not have that option, so we skip this step for the most delicious vegetarian gravy.
But if you do have some tasty crust left over from the meat substitute, always use that frying pan for making the gravy.
Basic recipe vegetarian gravy
Chop an onion and finely chop a clove of garlic. Heat a large knob of butter in a frying pan and let it melt and turn light brown. Saute the onion and garlic briefly. Now add one of the seasonings, which are listed below.
Add a splash of water and a stock cube. Let this simmer for a while. Season with the herbs and spices that suit the dish. Bind with a little cornstarch if necessary.
Vegan butter : nowadays you have beautiful vegan butter on the market (such as Max&Bien ‘s), you don’t miss the dairy for a moment.
Seasonings for the vegan (n) gravy
As you can see, the steps you go through for a vegetarian gravy are the same as those for a meat gravy. But the key is in the seasoning, because of those missed meat juices you have to look for a replacement. A little dark, salty umani flavor is the best substitute for this, below is a list:
Anyone who has visited Culy more often knows that we love miso. This Asian seasoning made from fermented soybeans gives that gravy that extra flavor. And your dish doesn’t have to be Asian for that, it goes with everything.
2. Vegan Worcestershire sauce or maggi (cube)
Worcestershire sauce is traditionally made with fish, but nowadays there is also a vegan variant on the market that is certainly not wrong. Use a small splash of this Worcestershire sauce or very old skool Maggi (did you know they now also have a spicy version?). Then you just have that extra kick in the gravy.
3. Mushroom broth in the vega(n) gravy
You can add a cube of vegetable stock to the gravy, but also try it with a little mushroom stock. You will immediately notice the difference that the gravy gets a deeper flavor from the dark taste of mushrooms.
4. Soy sauce or tamari
Soy sauce and tamari are delicious, but use them in moderation in your gravy as they can quickly become overpowering. The color of the gravy darkens beautifully and the taste is nice and salty, so it’s perfect as a vegetarian substitute. But remember: anything that stands for too much is not good for you.
5. Syrup or Balsamic Vinegar
Syrup is a trick from grandmother’s big cookbook and in the old days there used to be a spoonful of syrup in every stew. This is especially recommended for larger stews, because the gravy turns a nice dark color and gets more flavor. Again: not too much, because then it will be sweet.
Balsamic vinegar is also a delicious addition, which, in addition to a lot of taste, also brings that syrupiness with it when it is reduced.
6. Wine, sherry, port, whiskey or beer
A dash of alcohol enhances the flavor of any gravy. Especially if you let it reduce a bit and the taste settles firmly in the gravy. If you do it all right, you get an almost syrupy sauce, which you lick off your plate.
Culinary Warning : Many of these seasonings are quite salty on their own, so be careful when adding extra sweetness to the gravy.
Source: Culy by culy.nl
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