Vegan Gravy

2017-11-02
  • Yield : about 2 1/2 cups gravy
  • Prep Time : 5m
  • Cook Time : 40m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    80 calorie
  • Fat

    6 grams
  • Sodium

    700 milligrams
  • Carbohydrate

    8 grams
  • Fiber

    1 grams
  • Protein

    1 grams
  • Sugar

    1 grams

Ingredients

  • 1 medium onion, quartered
  • 2 stalks celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 3 cloves garlic, crushed
  • 4 tablespoons plus 1 teaspoon vegetable oil
  • Kosher salt
  • 1 ounce dried shiitake mushrooms (about 1 heaping cup)
  • 6 sprigs thyme
  • 2 sun-dried tomatoes
  • 2 tablespoons low-sodium soy sauce
  • 1 dried bay leaf
  • 6 fresh sage leaves
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped fresh parsley
  • Freshly ground black pepper

Method

Step 1

Position an oven rack in the highest position, and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.

Step 2

Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup; use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month.

Step 3

To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat. Add the sage leaves, and cook until fried and crispy, about 2 minutes; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes

Step 4

Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper.

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