Vegan Gravy

Nov 18, 2021

 by Julie Nedell

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.
Level: Easy
Total: 1 hr 45 min
Prep: 5 min
Cook: 1 hr 40 min
Yield: about 2 1/2 cups gravy

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
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, sundried
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 mediumlow,
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

Recipe courtesy of Food Network Kitchen