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Add Garam Masala & flaked chillies. Not too much though.
Any other suggestions? We're vegetarians, so no rendered down dead animals.
Ah! I don't do veggie gravy only melted animal gravy.
You're making a sauce, not gravy.
[i]so no rendered down dead animals.[/i] =/ gravy.
sacrelicious.
Onion gravy I suppose.
[i]You're making a sauce, not gravy. [/i]
+1
I've no idea how to make non-meat gravy, as I always start with putting some onions/carrots under the joint/bird as it cooks - and using them as the base.
Could you do the same, with some quorn or other 'substitute' on top?
There is no such thing as veggie gravy.
Veggie gravy is an oxymoron.
Gravy is for people with taste buds. Veggies need not apply.
Thinly sliced mushrooms cooked in olive oil. Then add granules and stock/water. Reduce to required gloopiness. Splash of balsamic vinegar or red wine is nice.
Gravy is for people with taste buds. Veggies need not apply.
That'll be in your opinion then?
Then add granules and stock/water
Granules? WTF? You'll be wanting Aunt Bessie spuds next.
Very finely chop some onions and carrots, and maybe a bit of celery, and fry until caramelised. Add some spud water (preferably Maris Piper fallen apart) and herbs and spices to your taste.
I know. Proper slumming it eh.
Add something alcoholic - marsala seems traditional chez le captain, not sure why - don't ever drink it! I do granules and boiling water in the meat tray, call me a phillistine if you like, at least I'm not a veggie. For sausages, I would usually include fried onions and perhaps mushrooms if I've got any that need eating.
I never drink Marsala either but it does add a lift to gravies and sauces. Marigold veggie granules make good stock.
Marmite?
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