The Velvety Secret: Quick and Easy Vegetarian Gravy
There are few things more comforting than a piping hot plate of mashed potatoes, glistening under a rich, savory gravy. For me, gravy isn’t just a condiment; it’s a hug in a bowl. I remember one particular Sunday dinner, a vegetarian feast I’d meticulously prepared, when my daughter, then just a toddler, pointed with her fork at my husband’s plate and made a clear, unmistakable request: “Gravy!” My heart sank a little. My go-to gravies, while delicious, relied heavily on pan drippings. But that look on her face, that pure desire for that comforting, savory sauce, spurred me to action. I rolled up my sleeves and developed this recipe – a revelation in speed, simplicity, and flavor, proving that a truly satisfying vegetarian gravy is not just possible, but also wonderfully easy to achieve.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 6-8
- Yield: 3 1/2 cups
- Dietary Type: Vegetarian (Can be adapted for Vegan)
Ingredients
This recipe is a masterclass in pantry magic, requiring just a few key components to create a deeply flavorful gravy in a flash.
- 1 (1 ounce) envelope Lipton Onion Soup Mix
- 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
- 1 (12 ounce) can fat-free evaporated milk
- 1/2 cup wine (I often use whatever red or white wine is open on the counter; a dry sherry or even a splash of brandy also works beautifully)
- 1 bay leaf
- Pepper to taste
Equipment Needed
You won’t need a lot of fancy gadgets for this one, just the basics found in most kitchens.
- Medium saucepan
- Whisk
- Measuring cups and spoons
Instructions
The beauty of this vegetarian gravy lies in its sheer speed and simplicity. It’s designed to come together in the time it takes to prep your main dish or side.
- In a medium saucepan, combine the Lipton Onion Soup Mix, the 98% fat-free cream of mushroom soup, and the fat-free evaporated milk.
- Add the 1/2 cup of wine and the bay leaf to the saucepan.
- Whisk all the ingredients together thoroughly, ensuring there are no lumps of soup mix or soup base.
- Place the saucepan over low heat.
- Simmer the mixture, stirring occasionally with your whisk, for approximately 5 minutes. The goal here is to allow the flavors to meld and the gravy to thicken slightly.
- Once the gravy has reached your desired consistency, remove the bay leaf.
- Season with pepper to your liking. You likely won’t need additional salt, as the onion soup mix is quite savory, but taste and adjust as needed.
- This recipe makes about 3 1/2 cups of delicious vegetarian gravy.
Expert Tips & Tricks
Even with a recipe this straightforward, a few chef’s secrets can elevate it from good to truly exceptional.
- The Wine’s Role: Don’t skip the wine if you can help it! It adds a subtle layer of complexity and acidity that balances the richness of the soup base. If you absolutely must omit it, a splash of white wine vinegar or a squeeze of lemon juice can help mimic that brightness, though the flavor profile will shift.
- Consistency Control: The initial simmer is key for thickening. If you prefer a thicker gravy, you can let it simmer for a few minutes longer, stirring constantly to prevent scorching. Conversely, if it becomes too thick, a splash of water or a little more evaporated milk will thin it out beautifully.
- Flavor Boost: For an even more profound umami punch, consider adding a teaspoon of vegetarian Worcestershire sauce or a pinch of dried thyme along with the other ingredients.
- Make it Vegan: To make this recipe vegan, you’ll need to find vegan alternatives for the cream of mushroom soup and evaporated milk. Many supermarkets now carry excellent vegan cream of mushroom soups, and unsweetened, full-fat coconut milk or oat milk can often stand in for evaporated milk, though they might impart a slight flavor of their own. Ensure your onion soup mix is also vegan-friendly, as some contain dairy.
Serving & Storage Suggestions
This quick and easy vegetarian gravy is incredibly versatile and pairs wonderfully with a multitude of dishes.
Serve this velvety gravy hot, spooned generously over mashed potatoes, roasted root vegetables, savory vegetarian pot pies, or even as a flavorful topping for veggie burgers. Its rich flavor also makes it a fantastic base for other sauces or as a component in casseroles.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The gravy will thicken considerably upon chilling. To reheat, gently warm it in a saucepan over low heat, whisking frequently. You may need to add a splash of water or milk to achieve the desired consistency. Freezing is also an option, though the texture might change slightly upon thawing.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 75.5 kcal | |
| Calories from Fat | ||
| Total Fat | 0.4 g | 0% |
| Saturated Fat | 0.1 g | 0% |
| Cholesterol | 2.5 mg | 0% |
| Sodium | 449.1 mg | 18% |
| Total Carbohydrate | 9.9 g | 3% |
| Dietary Fiber | 0.3 g | 1% |
| Sugars | 7.6 g | 30% |
| Protein | 4.7 g | 9% |
Note: Nutritional values are estimates and can vary based on specific product brands and ingredient substitutions.
Variations & Substitutions
While this recipe is wonderfully complete on its own, it’s a fantastic canvas for customization.
- Herbaceous Twist: For a fresh burst of flavor, stir in a tablespoon of finely chopped fresh parsley or chives just before serving.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a gentle warmth.
- Mushroom Lovers: If you adore mushrooms, sauté a finely diced shallot and a handful of finely chopped fresh mushrooms until tender before adding them to the saucepan with the other ingredients. This will deepen the mushroom flavor even further.
FAQs
Q: Can I make this gravy ahead of time?
A: Yes, you can prepare the gravy and store it in the refrigerator. It will thicken upon chilling and can be gently reheated.
Q: What if I don’t have any wine?
A: You can substitute the wine with an equal amount of vegetable broth or even water, though the wine adds a crucial depth of flavor.
Q: How can I make this gravy thicker?
A: Simmer the gravy for a few extra minutes, stirring constantly. Alternatively, you can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and whisk it into the simmering gravy until thickened.
Q: Is this gravy suitable for a vegan diet?
A: With the right substitutions for the cream of mushroom soup and evaporated milk, this recipe can easily be made vegan.
Q: How long does this gravy last?
A: Stored properly in an airtight container in the refrigerator, this gravy should last for 3-4 days.
Final Thoughts
This recipe is more than just a quick fix; it’s a testament to how simple ingredients can transform into something truly magical. It’s the kind of dish that brings smiles to faces, whether it’s accompanying a humble plate of mashed potatoes or gracing a holiday spread. I hope this velvety vegetarian gravy becomes a staple in your kitchen, just as it has in mine, proving that delicious, comforting sauces are accessible to everyone, any night of the week. Enjoy every luscious spoonful!