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Vegan Gravy - to sit around for a bit and still be awesome

hi all - it's been awhile since i've been on this site, so apologies up front if i'm posting this in the wrong spot.  i've always gleaned really useful info from the users on this site, so i'm here again.

do you have any delicious, not overly complicated vegan gravy recipes that can sit around for a bit and not get gluey/gummy/gross?  i've been asked to bring a vegan gravy to a thanksgiving get together, and i know if will sit in a dish on a table for awhile.  no room on the stove and likely no plugs for me to use to warm. 

thanks in advance for your input!

hey,there isn't even a microwave you can use to reheat it quickly before serving? It's hard to think of any gravy that won't be getting sort of concealed after a couple of hours

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It's hard to think of any gravy that won't be getting sort of concealed after a couple of hours

..or even just a few minutes! Maybe a thinner gravy might do better, but would still congeal on top?

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I'd do a gravy that uses flour instead of cornstarch as a thickener. The cornstarch stuff always gels and gets globby. I think any gravy will get a bit of a skin on top, but a flour-based one will stay at a better texture.

Though if you keep it warm that whole time, any gravy is going to get thicker.

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yeah, i could probably zap it for a bit, but i like where this is going: use flour instead of cornstarch, make it thinner to begin with...this is the kind of advice i need.  thanks, you guys!

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I've had good luck using potato starch in place of cornstarch or flour. If you're going to use flour, remember to make sure the roux is cooked thoroughly before you start adding liquid or it will taste like wallpaper paste.
I would use potato starch and make a thinner-than-usual gravy.

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If you are going to a T-Day meal with vegetarians, consider this gravy: http://vegweb.com/index.php?topic=6939.0

I make it with Better than Boullion vegebase, which is now vegan, and I think it is delicious.

As delicious as it is, however, it is not like the traditional kind of gravy omnis are used to eating on Thanksgiving.

I know other good gravy recipes, but they would need to be made fresh to be at their best.

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Cornstarch as a thickener sucks after it sits around for a while. Arrowroot is worse.

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also, just keep giving it a quick stir to break up the congealing on the top!

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thanks you guys!  i'm considering the cashew gravy so there would be no starchy thickener at all...it's hard being asked to rep the vegs with gravy! i appreciate the input.  and yes, i will mos def stir, stir, stir!

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Okay, I will be blunt.

I feel like you are being set up for failure.

Offer to bring the mashed potatoes or baked sweet potatoes or even stuffing.  Or pies. Or some nice vegetable or cranberry sauce or salad or soup.  Or homemade rolls or mashed turnips or stuffed mushrooms.

There are ten million things you can bring that would be great and no one would even suspect it's vegan and everyone would be happy.

But the gravy (and turkey) are a different story.  People are going to remember that gloppy stuff they get from the jar, or the stuff their mom makes from scratch.  And if they are open minded, they will like your contribution, but if they are closed minded they will say stuff that will hurt your feelings.

Sometimes holidays bring out the worst in people.

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It depends on the family dynamics. At a certain point, I made the Thanksgiving dinner for my family (fake turkey-stuff and gravy and all), and they loved it. In recent years, I only contribute part of it... which is the fake turkey-stuff and gravy.

plus, she might have been asked to bring a vegan gravy just so she can eat things with gravy.

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they also sell vegan gravy mixes that you could probably just make in the micorwave there... Hain brand comes to mind... then it would be "fresh" cause leftover gravy for me is always clumpy and not as good as far as presentation goes

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FB yes, I know, and I was only trying to be helpful . . . and one year my SIL did use my instant Hain chickn gravy cause they rain out (although the chicken one isn't vegan) . . . but she did say she had to be able to make it several hours ahead of time

I'm afraid that people might complain about the gravy thinking that it's vegan . . . but the real problem wasn't that it was vegan but that it had to be made hours in advance and so it couldn't be as kickass as it would have been

Only QB knows the dynamics of the people she is dining with but it makes me sad to think she is going to make an effort to  bring something which very well might go unappreciated

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true.

herbs would make it tastier - like sage & thyme!

herbs are the way to trap omnis into complimenting vegan food ;)b

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herbs are the way to trap omnis into complimenting vegan food ;)b

ha ha.  I like the way your phrased that...

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it's a friends get-together, and all are open minded, so there will be no bad vibes on my gravy.  in fact, there are at least 3 vegetarians i can think of that will be there.  i appreciate the concern, and i agree - if that was the only thing i was bringing, i would probably be asked to pack my knives a la top chef.

i will try adding herbs, too.  and i will DEFinitely bring an awesome-tastic side dash to rep my better-than-veg-gravy cooking skills.  in the past, i have made vegan green bean casserole that was devoured while the regular one sat there, a homemade bread stuffing with dates and sage (and everyone thought i would just use the boxed stuff - psshaw) - i'll come up with something snazzy.  gravy just isn't my thing, so i wanted some help.  and i thank you all for it!

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Do a "dry run" at home before the day of the get-together; make the recipe you intend to use and see how it holds up. Then if you need to you can make changes.

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Can you keep the gravy in a thermos (pre-heated with boiling water), and pour it into the serving dish just before serving? I think keeping it hot would help prevent congealing.

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Can you keep the gravy in a thermos (pre-heated with boiling water), and pour it into the serving dish just before serving? I think keeping it hot would help prevent congealing.

I never thought of that but it's a good idea!

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You should make mushroom gravy.

Omnis will already like it because it tastes like, well, mushroom gravy.  I use Rapunzel brand no-salt bouillon cubes and make the veggie broth extra strength.  You can't do that with salted kinds or it gets too salty. 

Gravy is one of those things that needs to be warm, so I agree with others that it should be zapped.  If not, a quick stir should do. 

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