Vegetarian Gravy

This a great full-flavored substitute for the tradition gravy made from pan drippings. The mushrooms, miso, and soy sauce give the gravy a high umami flavor.  The miso and tomato paste add a richness and depth to gravy.

Makes 2 cups
Prep time: 10 minutes
Cooking time: 60 minutes

Ingredients

1 medium onion, quartered

1 celery stalk, roughly chopped

1 carrot, roughly chopped

½ pound cremini mushroom, chopped 

3 cloves garlic, crushed

1 Tbs California olive oil

Kosher salt

1 Tbs tomato paste

¼ cup flour

2 dried shiitake mushrooms 

½ tsp dry thyme

1 Tbs white or red miso (optional)

2 Tbs organic soy sauce

2 dried bay leaves

Directions

1. Preheat 450 degrees F. 

2.  In a large bowl combine the veggies and garlic with the oil and 1 teaspoon salt on a rimmed baking sheet. 

3. Roast until the vegetables start to brown, 25 to 30 minutes.

4. Combine roasted vegetables and any remaining juices with the tomato paste. Stir the mixture until a glaze begins to form in the pan

5. Add the flour and stir to coat the veggies.

6. Add 4 cups water, shiitake mushrooms, thyme, soy sauce, miso, bay leaves and bring to a simmer.

7. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes.  Stir occasionally to prevent sticking

8. Strain the stock through a strainer and squeeze all the liquid out of the solids. 

9. Return the stock to the saucepan over medium heat and stir until the gravy has reduced to about 2 cups 

10. Check season and add salt or fresh ground pepper to taste.

Make it your own

Add 4 tablespoons cold unsalted butter, cut into 4 pieces, to the warm gravy and stir contently until butter in incorporated into the gravy, step 9

Substitute veggie stock for the water, step 6

Add ¼ teaspoon dried sage, step 6