The Best Vegetarian Gravy
fromumamigirl.comumamigirl.com/2011/11/best-vegetarian-gravy-recipe.html
This wonderfully savory vegetarian gravy (with easy vegan option) has been one of our most popular recipes for years. These days, we choose it over meat-based gravies all the time because it tastes even better and can be made in advance.
Ingredients
Instructions
Pour the vegetable stock into a medium pot and drop in the shiitakes. Bring stock to a boil over high heat, then remove from heat and let mushrooms steep for 30 minutes. Pour stock and mushrooms into large spouted measuring cup or bowl, and wipe out the pot with a paper towel.
Add the butter to the empty pot and melt over medium-high heat. If using the shallot, add and cook for a minute or so, whisking once or twice. Add the flour and cook, whisking, until it turns very lightly golden, about two minutes.
Pour in the stock with the mushrooms in a stream, whisking the whole time. Add soy sauce, marmite, and a few grinds of pepper.
Bring stock back to a boil, then reduce heat and simmer, uncovered, until gravy is reduced by almost half, about 20 minutes. Taste for seasoning and add salt and additional pepper if desired. Remove mushrooms before serving.
Nutrition
- Calories
- 105 kcal
- Carbohydrate Content
- 8.3 g
- Protein Content
- 1 g
- Fat Content
- 7.8 g
- Fiber Content
- 0.5 g
- Serving Size
- 1 serving
