The Best Vegetarian Gravy
This wonderfully savory vegetarian gravy (with easy vegan option) has been one of our most popular recipes for years. These days, we choose it over meat-based gravies all the time because it tastes even better and can be made in advance.
Calories: 105kcal
Equipment
Ingredients
- 8 cups 1(893 ml) good vegetable stock (or 7 cups stock and 1 cup good, dry white wine)
- 8 dried shiitake mushrooms
- 8 tablespoons (112 grams) (1 stick) butter (to make it vegan, substitute a good olive oil or Earth Balance)
- 1 minced shallot optional
- ½ cup PLUS 3 tablespoons (83 grams) all-purpose flour
- 1 ½ tablespoons (22 ml) soy sauce
- ½ teaspoon Marmite
- Fine sea salt and freshly ground black pepper to taste
Instructions
- Pour the vegetable stock into a medium pot and drop in the shiitakes. Bring stock to a boil over high heat, then remove from heat and let mushrooms steep for 30 minutes. Pour stock and mushrooms into large spouted measuring cup or bowl, and wipe out the pot with a paper towel.
- Add the butter to the empty pot and melt over medium-high heat. If using the shallot, add and cook for a minute or so, whisking once or twice. Add the flour and cook, whisking, until it turns very lightly golden, about two minutes.
- Pour in the stock with the mushrooms in a stream, whisking the whole time. Add soy sauce, marmite, and a few grinds of pepper.
- Bring stock back to a boil, then reduce heat and simmer, uncovered, until gravy is reduced by almost half, about 20 minutes. Taste for seasoning and add salt and additional pepper if desired. Remove mushrooms before serving.
Video
Notes
- Since it keeps well and isn’t dependent on meat drippings, this is a great part of the holiday meal to make ahead. You can make the whole recipe up to a few days in advance if you like and reheat before serving. Or you can do step one in advance and make the rest of the gravy closer to serving time.
- I prefer the flavor when a bit of butter shines through from the roux, but it also tastes great when made vegan with a good olive oil.
- The Australian condiment Vegemite is also fine to use instead of Marmite if that's what you've got. The two are different, but they both do a good job in this recipe.
- This recipe is great for meat-eaters' Thanksgiving leftovers, too, if you've run out of turkey gravy.
- Adapted from a simple turkey gravy developed by Serious Eats editor J. Kenji López-Alt.
Nutrition
Calories: 105kcal | Carbohydrates: 8.3g | Protein: 1g | Fat: 7.8g | Fiber: 0.5g