The Basics

Vegan Gravy


Print

Vegan Gravy

  • Author: Mary Leir
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 3 to 4 cups vegetable stock, preferably homemade
  • 4 dried shiitake mushrooms
  • 1 cup dry white wine
  • 2 tablespoons nutritional yeast
  • 4 tablespoons vegan butter
  • 4 tablespoons extra-virgin olive oil
  • 1 shallot, finely minced
  • 1/2 cup all-purpose flour
  • 2 tablespoons soy sauce
  • 1 teaspoon Marmite
  • Salt and ground black pepper, to taste

Instructions

  1. In a medium soup pot, bring vegetable stock with mushrooms to a boil over high heat. Remove from heat and let mushrooms steep for 30 minutes. Transfer to large spouted measuring cup and set aside.
  2. Once cool enough to handle, remove mushrooms from stock and finely chop.
  3. Add butter and olive oil to the empty pot and melt over medium-high heat. Add shallots and mushrooms. Cook, stirring, until well browned, 8 to 10 minutes.
  4. Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes.
  5. Slowly add the white wine and stir until combined with the flour. Sprinkle in nutritional yeast. Slowly whisk in stock, a little at a time. Add soy sauce, marmite, and a few grinds of pepper.
  6. Simmer 2 to 3 minutes, uncovered, until thickened. Taste for seasoning and add salt or additional pepper if needed. Serve as is, or pass it through a fine mesh strainer.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Inspiration:

The Best Vegetarian Gravy


https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-gravy-3363181

Cauliflower Mashed Potatoes with Mushroom Gravy

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating