This vegan gravy is rich, flavorful and easy to make. Mushrooms and soy sauce create a depth of flavor that is hearty and satisfying. Perfect for the holidays, or for your favorite dishes year round. You can make this gravy up to 5 days ahead and store it in the fridge. Reheat prior to serving.
RECIPE PDF:
Number of Servings: Makes 3.5 cups
Cook Time: 30 minutes
Ingredients
1/2 cup extra virgin olive oil
1/2 cup finely chopped onion
1 cup button mushrooms, finely chopped
1/2 cup all purpose flour
4-5 cups vegetable stock
1 tsp soy sauce, more to taste
1/2 tsp salt
1/4 tsp black pepper
Tools You Will Need
Large skillet
Whisk
Instructions
1) In a large skillet, heat oil over medium-high heat. Add onion and mushrooms. Cook, stirring, until well brown, 8-10 minutes.
2) Sprinkle in flour and cook, stirring, until golden brown, 3-5 minutes. Slowly whisk in vegetable stock, a little at a time, until smooth sauce forms. Simmer 2-3 minutes until thickened.
3) Season to taste with soy sauce, salt, and pepper. Serve as is, or strain through a fine mesh strainer.
Recipe from Melissa Clark, printed in the New York Times
Let me know what you think!
If you made this recipe let me know how you liked it in the comments or feel free to ask me any questions! On instagram? Tag me @theplantpath.nutrition to show me how it turned out!