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.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 2 1/2 cups gravy
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 80 calorie, Fat 6 grams, Sodium 700 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
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Rijeb Khan
r@aol.comThis gravy is a lifesaver for busy weeknights. It's quick and easy to make, and it tastes like it's been simmering for hours.
Soultan Soultan
soultan_soultan@gmail.comI love that this gravy is made with simple, everyday ingredients. It's a great way to use up leftover vegetables and herbs.
Tracy Tyler
tracy@hotmail.frThis gravy is so delicious and versatile. I've used it on everything from roasted vegetables to pasta dishes to tofu steaks.
MHD MAAHIR ZAIN MRK 42
m_mhd@hotmail.comThis recipe is a keeper! I've made it several times now and it's always a hit with my family and friends.
Muhammad Ismail Awan
m23@yahoo.comThis gravy is a great way to add some extra flavor to your favorite dishes. I especially love it on mashed potatoes and roasted vegetables.
Trudy Pillay
trudy_pillay@yahoo.comThis gravy is a lifesaver for busy weeknights. It's quick and easy to make, and it tastes like it's been simmering for hours.
MR. REX
mr@yahoo.comI love that this gravy is made with simple, everyday ingredients. It's a great way to use up leftover vegetables.
md jauel rana
mr22@gmail.comThis gravy is so delicious and versatile. I've used it on everything from roasted vegetables to pasta dishes.
River Rose
r_rose@yahoo.comThis recipe is a keeper! I've made it several times now and it's always a hit.
SK Haider
h.sk@gmail.comThis gravy is a great way to add some extra flavor to your favorite dishes. I especially love it on mashed potatoes.
Purna Shreejana
shreejana-purna50@hotmail.comI was skeptical about trying a vegan gravy, but I was pleasantly surprised. It was creamy and flavorful, and it paired perfectly with my roasted vegetables.
Gift Ekunwe
e.gift@gmail.comThis gravy is a lifesaver for busy weeknights. It's quick and easy to make, and it tastes delicious.
Melody Irwin
mirwin@hotmail.frI've tried many vegan gravy recipes, but this one is by far the best. It's simple to make and always turns out perfectly.
Lexington Strckland
lexington.strckland@hotmail.comThis vegan gravy was a hit at our Thanksgiving dinner! It was so easy to make and had a rich, flavorful taste. Even my meat-eating relatives loved it.