Vegan Gravy

Umami is the Japanese name for savoriness, an essential characteristic of foods, like sweetness or saltiness. We sought out vegetables high[ in glutamate, an amino acid that plays an important part in umami, and gave them a quick char before simmering them down to a rich, flavorful stock used for gravy even a meat eater will enjoy.]

Total Time:
1 hr 45 min
Prep:
5 min
Cook:
1 hr 40 min

Yield:
about 2 1/2 cups gravy
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 medium onion, quartered
  • 2 stalks celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 3 cloves garlic, crushed
  • 4 tablespoons plus 1 teaspoon vegetable oil
  • Kosher salt
  • 1 ounce dried shiitake mushrooms (about 1 heaping cup)
  • 6 sprigs thyme
  • 2 sun-dried tomatoes
  • 2 tablespoons low-sodium soy sauce
  • 1 dried bay leaf
  • 6 fresh sage leaves
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped fresh parsley
  • Freshly ground black pepper
Directions
  • Position an oven rack in the highest position, and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes.

  • 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. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. 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.

  • To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat. Add the sage leaves, and cook until fried and crispy, about 2 minutes; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes

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

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Top Turkeys for Thanksgiving