Vegan Gravy
- 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
- 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.
- Once cool enough to handle, remove mushrooms from stock and finely chop.
- 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.
- Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes.
- 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.
- 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.
Inspiration:
https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-gravy-3363181