Nice Vege gravy..Is it possible?

[OzJo]

Dear All, I've never been good at gravy, on the rare attempts I've tried it's taken nearly as long as the dinner to get anything that tastes half decent. Anyone got any ideas for a fairly quick savoury gravy that doesn't involve animal fat?

When i was a veggie i used to make a roux (butter and flour) and cook until caramel colour, then add veggie stock made with water, marmite and a bit of tom puree. Possibly soy sauce as well (was a long time ago now). Delicious, although lighter in colour than it's meaty equivalent.

Are you in the UK? We use Bisto vegetarian gravy. Yum!

Onion gravy?

Fry onions in oil with a bit of sugar until they caramelise (takes at least 10 mins), add tbspn flour and stir in until cooked off, add veg stock and bring to boil, adjust thickness with more stock.

bisto gravy is the best idea it is easy to make just check you pick up one of eth vege friendly ones

I too use bisto gravy but also take a few of the veg I'm preparing, pots, onions etc and soften them before pureeing them to add texture and thickening and home made flavouring to bisto base!

I do the onion gravy one like Wigwambam - but never with the sugar, sounds great, will have to try that one!
I also do a Xmas special one - finely dice an onion and fry gently in olive oil, add as much garlic as you like (we like A LOT) and keep frying until transparent (about 10 mins). Then chop up a couple of those big, flat mushrooms and add them in. Fry for a minute or two more, then stir in about a tablespoon of flour (cornflour if you have it, but not essential) and slowly add vege stock (either made with a cube or a tsp or two Marigold Swiss stuff that Delia recommends), stirring the while. Season with pepper (salt not needed really as enough in stock) and then add a good glug of red wine. Leave to simmer, topping up with water / wine if it gets too thick. You can also add a squeeze of tomato puree if you like. When you're ready to eat, whizz it all up in the blender if you like your gravy smooth, or leave it with chunks if you don't. Yum.