Vegan gravy
Votes: 2
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 600 ml.
Complexity: easily
Quantity: 600 ml.
Nutritional value per serving:
Calories 80, total fat 6 G., saturated fats 0 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 700 mg, sugar 1 G.
Calories 80, total fat 6 G., saturated fats 0 G., proteins 1 G., carbohydrates 8 G., fiber 1 G., cholesterol 0 mg, sodium 700 mg, sugar 1 G.
This vegan gravy will delight you with its umami flavor. Umami is the Japanese term for the fifth taste (along with salty, spicy, sour, and sweet). To achieve this effect, the gravy uses vegetables high in glutamate, an amino acid that plays a crucial role in umami. The vegetables are lightly roasted in the oven to concentrate their flavor, and then slowly simmered to create a flavorful broth—the perfect base for a gravy that even meat-eaters will love.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium onion, cut into 4 pieces
- 2 stalks celery, coarsely chopped
- 1 medium carrot, coarsely chopped
- 3 cloves garlic, crushed
- 4 tbsp + 1 tsp vegetable oil
- 30 g dried shiitake mushrooms (about 1 heaping cup)
- 6 sprigs of thyme
- 2 sun-dried tomatoes
- 2 tablespoons lightly salted soy sauce
- 1 dried bay leaf
- 6 fresh sage leaves
- 1/3 cup premium flour
- 1/4 cup chopped fresh parsley
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Recipes with similar ingredients: shiitake mushrooms, celery, carrot, sun-dried tomatoes, bay leaf, thyme, sage, flour
Cooking the dish according to the recipe:
- Position a rack on the highest shelf of the oven and preheat the oven to 230°C (430°F). Combine the onion, celery, carrot, garlic, 1 teaspoon each of vegetable oil and salt on a rimmed baking sheet. Bake until the vegetables are golden brown in spots, 25 to 30 minutes.
- In a medium saucepan, combine roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf, and 1 teaspoon salt and bring to a boil over medium-high heat. Cook, stirring occasionally, until most of the liquid has evaporated, 8-10 minutes. Add 6 cups water and 1/2 teaspoon salt and return to a boil.
- Reduce heat to medium-low and simmer until liquid is reduced by about one-third, about 45 minutes.
- Strain the vegetables through a sieve into a large liquid measuring cup, pressing down on the vegetables with the back of a ladle to extract all the liquid (you should have about 4 cups of broth). If you don't plan to make the gravy right away, let the broth cool to room temperature, then refrigerate and store for up to 3 days. Or freeze for up to 1 month.
- To make the gravy, gently warm the broth in a medium saucepan (if refrigerated). In another medium saucepan, heat the remaining 4 tablespoons of vegetable oil over medium heat. Add the sage leaves and cook until crisp, about 2 minutes; remove and set aside.
- Add the flour to the pan and stir until the mixture is light golden brown, about 2 minutes. Slowly pour in the warm broth, whisking constantly until the mixture is thick and smooth, about 8-10 minutes.
- Chop the fried sage and add it to the sauce along with the parsley. Season the sauce with salt and pepper to taste.
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