Vegetarian gravy

[FutureMarchionessOfVidal]

Can anyone recommend a really good recipe for this- preferably not involving veg stock cubes?

Ive made veggie gravy in a gazillion different ways since the 80s. Stock cubes, no stock cubes, whatever I still have a bottle of gravy browning in my cupboards. But these days, I just use granules. It is so much easier.

Basically you need some fat so oil or butter, warm that up, add some cornflour and stir thay in, then add some stock/veg water and make a paste and cook the cornflour like a bechamel sauce. Then add stock cube or whatever else you want to add for flavour, herbs, wine, more stock, whilst stirring and cooking and keeping it at a constant thickness. Then add gravy browning if you like it dark. Then once all the cornflour is cooked and it is at the thickness you like, serve or pop into a gravy boat.

This.
Granules are great, I add Marmite and sometimes Henderson’s Relish and/or wine and/or cranberry sauce.

If you’ve got a lot of spare time, Jamie Oliver has a good recipe.

Jamie Oliver recipe

https://rivercottage.net/recipes/vegan-gravy/

This one is lovely. It takes a while to make but you can make lots of it and freeze in portions

Thank you very much!

https://www.bosh.tv/recipes/perfect-gravy this. It's brilliant - & not as much faff as it looks.

@QuantumLeek i have never heard of gravy with coffee in does that work ?

A little alternative, but this is really delicious and umami so a great substitute for a typical meat gravy. Annoyingly I can't find the link anymore, but thankfully I have it written down, it was from an article sharing great recipes if you have a vegan coming for Christmas dinner. I find it needs a touch more sweetness to balance it out.

Ingredients
1 tbsp vegetable oil
2 onions, peeled and halved
1 garlic clove, peeled
200ml red wine
2l water
10g dried porcini mushrooms
400g flat mushrooms, sliced
½ bunch thyme
2 bay leaves
1 tsp marmite
1 tsp tomato paste
6 black peppercorns
1 tbsp cornflour

Method
Heat the oil in a large saucepan over a high heat. Add the onions and colour until well browned. Add the garlic and brown.
Add the red wine and cook for eight to 10 minutes until a syrup is left.
Add two litres of water and the remaining ingredients (aside from cornflour). Turn down to a low simmer for an hour.
Strain the liquid into a saucepan. Discard the vegetables.
Simmer the liquid for 20 to 30 minutes until about 400ml remains. Mix the cornflour with two tablespoons of water and whisk into the stock. Cook for three or four minutes until thickened. Adjust seasoning to taste.