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A gravy tastes like gravy because it has salt and glutamates, which is what yeast extract has been formulated to deliver. There is no vegan replacement. The only good way to produce glutamates in your kitchen is to sear meat. You can certainly make a veloute sauce instead of a gravy. It is made from stock and roux. Roux is a combination of fat and starch - ...


From Harlod McGee's "On Food and Cooking: The Science and Lore of the Kitchen": The muscles that make up meat are mainly water and the protein fibers that do the work of contraction, which are not dispersable in water. The soluble and dispersable materials in muscle include about 1% by weight of collagen, 5% other cell proteins, 2% amino acids and ...

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