Vegetarian Gravy

We used ingredients high in umami -- the fifth taste after sweet, sour, salt and bitter -- to create a super savory gravy for veggie lovers[.]

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

about 2 1/2 cups gravy

  • 1 medium onion, quartered
  • 2 stalks celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • 3 cloves garlic, crushed
  • 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
  • 4 tablespoons unsalted butter
  • 6 fresh sage leaves
  • 1/3 cup all-purpose flour
  • 1/4 cup chopped fresh parsley
  • Freshly ground black pepper
  • Position an oven rack in the top position in the oven and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with the oil and 1 teaspoon 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. Melt the butter in another medium saucepan over medium heat. Add the sage leaves, and stir for 30 seconds; 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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