VEGAN MUSHROOM MAKE-AHEAD GRAVY

Vegan Mushroom Make-Ahead Gravy image

This excellent vegan gravy features caramelized mushrooms and a little soy sauce for depth of flavor, making it good enough to serve to your meat-eating guests, too. Just be sure to use a good-quality vegetable stock, preferably one you've made yourself. You can simmer the gravy up to five days ahead and store it in the fridge. Reheat just before serving.

Provided by Melissa Clark

Time 30m

Yield 3 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/2 small onion, finely chopped (1/2 cup)
4 ounces baby portobello mushrooms, finely chopped (1 cup)
1/2 cup all-purpose flour
4 to 5 cups vegetable stock, preferably homemade, as needed
1 teaspoon soy sauce, more to taste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.
Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 1 gram, TransFat 0 grams