How to Make Gravy | 5 Minute Recipe » Easy + Vegan Friendly
This vegan gravy recipe is so easy to make. It takes 5 minutes to whip up and best of all taste delicious. This is AKA vegan brown gravy, but however you choose to call this vegan gravy. You will for sure be calling it delicious.
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The kind of GROOVY and Gravy Poutine recipe you LOVE EH?
LEARN HOW TO MAKE AN EASY VEGAN POUTINE RECIPE RIGHT AT HOME!
LAY HO MA! If you're not new to the channel, then you know that I love my french fries! I'm confident you'll love this also! Join me in this episode and learn how to make an easy vegan poutine recipe right at home! Let's begin
Ingredients:
4 russet potatoes
drizzle of avocado oil
salt and pepper
2 pieces garlic
1/2 onion
5-7g dried mixed mushrooms
1/2 cup red wine
1 cup veggie stock
1/4 tsp chili powder
1/4 tsp cumin
1 tsp smoked paprika
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1/2 cup plantbased cheese
Directions:
1. Pre-heat the oven to 400F
2. Slice the potatoes into french fries. Set aside about 1/3 cup of potatoes. Transfer the rest of the potatoes into a large mixing bowl. Drizzle in some avocado oil and toss
3. Spread the potatoes onto a baking tray lined with parchment paper. Lightly season with salt and pepper. Bake in the oven for 50-55min
4. Roughly chop the garlic and slice the onion
5. Heat up a small saucepan to medium heat. Drizzle in some avocado oil
6. Add the onions, garlic, and some pepper. Sauté for about 5-6mins
7. Add the reserved potatoes and the dried mixed mushrooms. Give it a stir
8. Add the red wine and simmer for about 1min. Add the veggie stock along with the chili powder, cumin, smoked paprika, soy sauce, and dark soy sauce. Stir and cook for 5-6mins
9. Transfer the mixture to the blender and blitz on high until completely combined
10. Plate the french fries, top with your favourite plantbased cheese, and pour over the velvety gravy
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
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The BEST Gravy Recipe so tasty you'll be running to UR-MAMI
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LEARN HOW TO MAKE AN EASY AND TASTY VEGETARIAN / VEGAN MUSHROOM GRAVY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This velvety, savoury recipe is earthy, comforting, and sure to please any gravy lover. Join me in this episode and learn how to make the most amazing mushroom gravy recipe right at home!
Ingredients:
2 pieces garlic
1/2 onion
1 tbsp + splash avocado oil
pepper to taste
1-2 small pre-boiled potatoes
7g dried mushrooms
1/2 cup red wine
1/4 tsp cayenne pepper
1/4 tsp cumin
1 tsp smoked paprika
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1 cup veggie stock
1/2lb shiitake mushrooms
pinch of salt
Directions:
1. Roughly chop the garlic and slice the onion
2. Heat up a sauté pan to medium heat. Add 1 tbsp avocado oil followed by the onions, garlic, and pepper to taste. Sauté for about 5-6min
3. Add 1-2 small pre-boiled potatoes and dried mushrooms. Add the red wine, deglaze, and simmer for about 1min. Then, add the cayenne pepper, cumin, smoked paprika, soy sauce, dark soy sauce, and veggie stock. Stir and cook for 5-6min
4. Transfer the mixture to a blender and blend on high until completely liquified. You can adjust the thickness of the gravy to your personal preference by adding a little more veggie stock or potato
5. Slice the shiitake mushrooms
6. Heat up a nonstick pan to medium heat. Dry sauté the mushrooms for 4-5min. Add a pinch of salt and fresh cracked pepper to taste
7. Add a splash of avocado oil and sauté for another couple of minutes
8. Heat up the gravy with the mushrooms in the sauté pan
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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Vegan Gravy | easy, healthy, plant-based, holiday gravy | Chef Ani
Looking for a fantastic vegan gravy to serve with your family dinner or Holiday meal? I have a recipe for the books. This vegan gravy is creamy, rich, colorful, beautiful, and delicious, a worthy addition to any family meal and perfectly special for the holiday season.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
How to Make the Ultimate Gravy
Like this? Get the BOSH! cookbook!
This gravy takes a bit more time than using granules, but trust us - it's totally worth it. It's deliciously thick and will go perfectly with any roast!
Ingredients
1 onion (roughly chopped)
2 carrots (roughly chopped)
1 leek (roughly chopped)
2 sticks of celery (roughly chopped)
4 cloves garlic
1 bay leaf
Small bunch fresh thyme sprigs
1 sprig rosemary
2 tsp salt
3 tbsp olive oil
50g porcini mushrooms
500ml water
2½ tbsp flour
500ml vegetable stock
1 tbsp soy sauce
100ml port
Method
1 Put the onion, carrots, leek, celery, bay leaves, thyme and rosemary into a large roasting tin and roast everything at 200’C for 45 minutes
2 Put the Porcini mushrooms in a heat proof mixing bowl, cover them with hot water and let them soak for the same amount of time as the vegetables are roasting
3 Take the vegetables out of the oven and mash them in the tin with a vegetable masher
4 Transfer the mashed vegetables to a large saucepan, turn the heat up to medium and add all the rest of the ingredients (including the mushrooms and the soaking water)
5 Stir continuously until the gravy is bubbling
6 Keep checking the gravy for consistency. When the gravy reaches your ideal thickness, carefully pour the gravy into another pan, through a sieve to catch all the lumps
7 Force the excess gravy from the ingredients caught in the sieve with a wooden spoon and discard the pulp
BOSH!
VEGAN HOLIDAY GRAVY RECIPE - Perfect for THANKSGIVING
This is the old family method for making a wonderful vegan gravy. It reminds me of wonderful Holiday meals, and signals the promise of another happy Holiday gathering. Gravy is not usually one of the recipes that receives a lot of excited attention, but without it, the meal is not complete. We are very excited about this gravy. Hope you enjoy this recipe. Happy Thanksgiving from my house to yours.
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Vegan Pumpkin Pie Video:
Vegan Holiday Roast Video:
Visit My Website for lots of Recipes:
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Follow Me:
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
Happy Thanksgiving! See you next Wednesday!