Vegan Gravy

  • Cook Method: Stovetop
  • Dish Type: Side
  • Temp: 450
  • Prep Time: 5 minute(s)
  • Cook Time: 1.7 hour(s)
  • Servings: 5
  • Tags: no tags

Ingredients

1 medium Onion , quartered
2 stalks Celery , roughly chopped
1 medium Carrot , roughly chopped
3 cloves Garlic , crushed
4 1/3 tbsp Vegetable oil
Salt (kosher) , to taste
1 oz Shiitake mushrooms , (dried, heaping cup)
6 sprigs Thyme
2 Tomatoes (sun-dried)
2 tbsp Soy sauce
1 leaf Bay leaf , dried
6 leaves Sage , fresh
1/3 cup Flour
1/4 cup Parsley , fresh
Black pepper , to taste

Directions

  1. Position an oven rack in the highest position, and preheat to 450 degrees F.

  2. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and salt on a rimmed baking sheet.

  3. Roast until the vegetables are charred in some places, 25 to 30 minutes.

  4. 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.

  5. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes.

  6. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer.

  7. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes.

  8. 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.
  9. To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated.

  10. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat.

  11. Add the sage leaves, and cook until fried and crispy, about 2 minutes; remove and set aside.

  12. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes.

  13. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes

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


Notes

Nov. 26, 2015, 9:57 a.m.
1 whole bay leaf = 1/8 to 1/4 tsp crushed or 1/4 to 1/2 tsp broken