Gravy (vegan)

Clara Elsewhere:
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Published on 15 min side spring summer fall winter

Ingredients

Basic version

  • 8 tbsp oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 tbsp all-purpose flour
  • 2 tbsp light soy sauce
  • 1 cup vegetable broth
  • Salt
  • Black pepper, ground
  • 1 pinch dried sage optional
  • 0.5 tbsp nutritional yeast optional

Upgraded version

  • 1 tbsp oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1–2 small pre-boiled potatoes
  • 7 g dried mushrooms
  • 1/2 cup red wine
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1 tsp smoked paprika
  • 1.5 tbsp soy sauce
  • 1 cup vegetable broth
  • Shiitake mushrooms, sliced
  • 1 pinch of salt

Instructions

Basic version

  1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes.
  2. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste.
  3. Gradually whisk in the broth.
  4. Season with sage, salt, and pepper.
  5. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Upgraded version

  1. Heat up a sauté pan to medium heat. Add 1 tbsp oil followed by the onion, garlic, and pepper to taste. Sauté for about 5–6 min.
  2. Add 1–2 small pre-boiled potatoes and dried mushrooms. Add the red wine, deglaze, and simmer for about 1 min. Then, add the cayenne pepper, cumin, smoked paprika, soy sauce, and veggie stock. Stir and cook for 5–6 min.
  3. Transfer the mixture to a blender and blend on high until completely liquified. You can adjust the thickness of the gravy to your personal preference by adding a little more veggie stock or potato.
  4. Heat up a nonstick pan to medium heat. Dry sauté the sliced shiitake mushrooms for 4–5 min. Add a pinch of salt and pepper to taste.
  5. Add a splash of oil and sauté for another couple of minutes.
  6. Heat up the gravy with the mushrooms in the sauté pan.

Adapted from this original recipe