She Strengthens

Savory Vegan Gravy Recipe: A Game-Changer for Any Meal

Umami Flavor Unleashed

Get ready to elevate your meals with a rich, savory vegan gravy that’s sure to please both vegans and meat-lovers alike. This easy-to-make recipe combines the deep flavors of fresh and dried mushrooms, red wine, mushroom broth, and soy sauce to create a truly unforgettable taste experience.

Preparation is Key

Before you start, take a few minutes to prepare the mushroom broth, a crucial component of this recipe. This will ensure that your gravy turns out smooth and flavorful.

Gather Your Ingredients

• 1/2 ounce dried porcini mushrooms (about 1/2 cup)
• 1 cup water
• 1/4 cup vegetable oil
• 4 ounces cremini mushrooms, stems trimmed and sliced 1/4-inch thick
• Kosher salt
• Freshly ground black pepper
• 1 bay leaf
• 1 medium shallot, small dice
• 1/4 cup red wine
• 1/3 cup all-purpose flour
• 2 cups mushroom broth (prepared earlier)
• 1 tablespoon soy sauce

Let’s Get Cooking!

Rehydrate the Porcini Mushrooms

Place the dried porcini mushrooms in a small heatproof bowl and pour boiling water over them. Let them sit for about 12 minutes, or until they’re soft and pliable. Use a fork to transfer them to a cutting board, being careful not to disturb the sediment at the bottom of the bowl. Finely chop the mushrooms and set them aside.

Sauté the Cremini Mushrooms

Heat 1 tablespoon of oil in a large frying pan over medium-high heat until it shimmers. Add the cremini mushrooms, season with salt and pepper, and cook, stirring occasionally, until they release their liquid and soften, about 3 minutes. Transfer them to a medium heatproof bowl and set aside.

Create the Flavor Base

Reduce the heat to medium and add the remaining 3 tablespoons of oil to the pan. Add the bay leaf, shallot, and chopped porcini mushrooms, seasoning with salt and pepper. Sauté, stirring occasionally, until the shallots begin to soften, about 3 minutes. Add the red wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has almost completely evaporated, about 1 minute.

Thicken the Gravy

Sprinkle the flour into the pan and cook, stirring frequently, until it has a toasted aroma, about 3 minutes. Whisk in the mushroom broth, soy sauce, and reserved porcini soaking liquid. Simmer, whisking constantly, until the gravy has thickened, about 3 minutes.

Strain and Season

Strain the gravy through a fine-mesh strainer set over the reserved bowl of cremini mushrooms, discarding the solids. Stir to combine and taste, seasoning with salt and pepper as needed.

Serve and Enjoy!

This savory vegan gravy is perfect for serving over tofurkey, pan-seared chicken breast, or a juicy steak. Its rich, umami flavor is sure to delight both vegans and meat-lovers alike.