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.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 2 1/2 cups gravy
Number Of Ingredients 16
Steps:
- 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.
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Christian Ndubuisi
[email protected]This gravy is a staple in my kitchen. I use it on everything!
Mamata Kambang
[email protected]This gravy is a great way to sneak in some extra vegetables for my kids.
MI Siddiqui
[email protected]I've never been a fan of vegetarian gravy, but this recipe changed my mind. It's so delicious and flavorful!
Zia Uddin
[email protected]This gravy is a great way to use up leftover vegetables.
Teri Barfield
[email protected]I'm not a vegetarian, but I still love this gravy. It's a great way to add flavor to my meals without meat.
Sanwal sipra
[email protected]This gravy is a bit time-consuming to make, but it's worth the effort. The flavor is incredible.
M Aftab
[email protected]I love that this gravy is made with all natural ingredients. I feel good about feeding it to my family.
Mani Raj Gurung
[email protected]This gravy is a great way to add flavor to your favorite dishes. I've used it on roasted vegetables, pasta, and even pizza.
Idrees Kban
[email protected]I was skeptical at first, but this gravy really is as good as everyone says it is. I'm definitely adding it to my regular recipe rotation.
Chris Warner
[email protected]This gravy is a game-changer. It's so delicious and easy to make, I'm never going back to store-bought gravy again.
ITZDice#6160
itzdice#[email protected]I've tried many vegetarian gravy recipes, but this one is by far the best. It's rich, flavorful, and has the perfect consistency.
ts Nwes
[email protected]I love this gravy! It's so easy to make and it's always a hit with my family and friends.
ansari Khan
[email protected]This vegetarian gravy is a lifesaver! I'm not a vegetarian, but I'm always looking for ways to reduce my meat consumption. This gravy is so flavorful and versatile, I can use it on everything from mashed potatoes to tofu steaks.