Vegetarian gravy. It’s not just for the vegetarians, I promise. I love being able to have gravy without the hassle of cooking meat. Let’s be honest, most of us wouldn’t turn down gravy in any form, especially with potatoes (and spooned over everything else on our dinner plate, because #Merica). But ultimately, the best reason to make this vegetarian gravy is because it is absolutely delicious. The umami flavors are so spot on, you won’t even miss the meat juice. See, you made a face when you read the words “meat juice.” So it won’t be missed. Happy Thanksgiving everyone!
inspired by NYT cooking
makes approximately 3 to 3.5 cups of gravy
2 tablespoons extra virgin olive oil
4-5 ounces mushrooms, diced (I used crimini but any kind will do)
1 small yellow onion, diced (or 1/2 of a large yellow onion)
2-4 tablespoons unsalted butter*
2 tablespoons all-purpose flour (can substitute GF option)
2 tablespoons nutritional yeast
2 cups low-sodium vegetable stock (homemade or good quality for best flavor)
1 tablespoon yellow/brown miso (Shinshu miso)
1/4 cup heavy cream
2 tablespoons low-sodium soy sauce
salt and pepper to taste
- In a dutch oven or heavy bottomed medium-large pot, sauté the mushrooms and onions in olive oil over medium heat. After the onions and mushrooms have started to brown, about 12-15 minutes, add the butter and stir until completely melted. Next, add the flour and nutritional yeast and stir for another minute. Then add your broth, a little bit at a time (stirring in between additions), and bring to a gentle simmer for 5 minutes.
- Purée the gravy using an immersion blender or a heatproof blender.
- Bring the gravy back to a simmer and whisk in the miso, cream, and soy sauce. Salt and pepper to taste.
*I always use 4 tablespoons, but feel free to use less