umami vegan gravy
A mouthwatering vegan gravy packed with flavor perfect for any holiday dish or gravy craving. It tastes great without blending if you like the meaty texture of sautéed mushrooms. Great for Thanksgiving, Easter, Christmas, gravy fries, or any other gravy occasion. Vegan, vegetarian, and meat-loving guests will love it.
servings: 6 servings
Make a herb bouquet by tying kitchen string around the fresh thyme and parsley stems and set aside.
Heat a large (12-inch) saute pan over medium-high heat. When the pan is hot, add olive oil immediately followed by diced button mushrooms. Allow mushrooms to brown (about 5 minutes), then season with ground white pepper and salt. Add minced shallot, and cook for another 2 minutes while stirring. Add minced garlic, herb bouquet, and cook until fragrant (about 1 minute). Stir and deglaze with dry sherry, scraping up brown flavorful bits.
Reduce to medium-low heat, sprinkle the flour into the pan, add mushroom stock, and whisk until thickened and smooth.
Add soy sauce and dried shiitake mushrooms to the gravy base and simmer over medium-low heat for 15 minutes while stirring occasionally to prevent the bottom from scorching.
Finish with vegan butter and stir until incorporated.
Remove herb bouquet. Season to taste and serve.
Optional: strain or blend until smooth depending on preferred consistency. Adjust seasoning if needed.
MAKE AHEAD: This gravy recipe can be made the day before you need it.
GLUTEN-FREE OPTION: Substitute the soy sauce with tamari and use cornstarch instead of flour to thicken the gravy (skip the adding flour step and continue to deglaze your pan with sherry and adding mushroom stock. Create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 1 cup of water. Add the slurry to the simmering gravy base while whisking over medium-low heat until thickened.)