Easy Vegetarian Gravy
This Easy Vegetarian Gravy is rich, savory, and full of flavor without any meat drippings. Dried shiitake mushrooms, shallots, and vegetable stock create a delicious gravy that's perfect for mashed potatoes, stuffing, and holiday dinners. It's easy to make ahead and can be made vegan with one simple substitution.
Servings: 12 people
Calories: 98kcal
Ingredients
- 8 cups vegetable stock
- 8 dried shiitake mushrooms
- ½ cup butter for vegan gravy, substitute dairy-free butter or olive oil
- 1 shallot finely minced (about ⅓ cup)
- ½ cup plus 3 Tablespoons all-purpose flour
- 2 Tbsp soy sauce
- fresh ground black pepper to taste
- 1 tsp sea salt
Optional for serving
- 1 tsp fresh thyme chopped to sprinkle just before serving
- 1 dash dried sage stirred in before serving
Instructions
- Infuse the vegetable stock. Pour the vegetable stock into a large saucepan and add the dried shiitake mushrooms. Bring to a boil over high heat, then remove from the heat. Let the mushrooms steep in the hot stock for 30 minutes. Transfer the stock and mushrooms to a large measuring cup or bowl, then wipe out the saucepan.8 cups vegetable stock, 8 dried shiitake mushrooms
- Cook the shallot. Melt the butter in the empty saucepan over medium heat. Add the minced shallot and cook for about 1 minute, stirring occasionally, until softened but not browned.½ cup butter, 1 shallot
- Make the roux. Increase the heat to medium-high. Add the flour and cook for about 2 minutes, whisking frequently, until the mixture is very lightly golden. It will look thick and lumpy at this stage, which is perfectly normal.½ cup plus 3 Tablespoons all-purpose flour
- Remove the mushrooms and add the stock. Remove and discard the shiitake mushrooms from the infused vegetable stock. Gradually pour the stock into the flour mixture, whisking continuously as you pour. The mixture will smooth out as the stock is incorporated. Stir in the soy sauce and about ¼ teaspoon freshly ground black pepper.2 Tbsp soy sauce, fresh ground black pepper
- Simmer until thickened. Bring the gravy to a boil, then reduce the heat and simmer uncovered for approximately 20 minutes, stirring occasionally, until reduced by at least one-third and thickened to your liking. The exact time will depend on how vigorously the gravy simmers.
- Season and finish. Taste the gravy and add up to 1 teaspoon sea salt, or as needed, along with additional black pepper if desired. For an extra-smooth gravy, strain through a fine-mesh sieve into a large bowl, pressing gently with a spatula to remove any lumps and bits of shallot.1 tsp sea salt
- Add optional herbs. For a pretty finishing touch, sprinkle the gravy with fresh thyme leaves just before serving. Alternatively, stir in a dash of dried sage for a more traditional holiday flavor. Both are optional—the gravy is delicious as written. Serve warm.1 tsp fresh thyme, 1 dash dried sage
Notes
- Make ahead: Prepare the gravy up to 2 days in advance and refrigerate in an airtight container. Reheat gently on the stovetop, stirring occasionally. If the gravy becomes too thick, whisk in a little additional vegetable stock until it reaches your preferred consistency.
- Shallots: The shallot is technically optional, but I recommend including it. Its mild onion-and-garlic flavor adds a wonderful savory depth to the gravy.
- Vegan option: Replace the butter with an equal amount of dairy-free butter. Miyoko's is my favorite for this recipe, although olive oil also works. Be sure to use vegan vegetable stock.
- For everyone at the table: This gravy is delicious with mashed potatoes, stuffing, roasted vegetables, and other holiday favorites. It's a great option for vegetarians and meat-eaters alike.
Nutrition
Calories: 98kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1056mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg