Name: Vegan Gravy
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 cup
Cuisine: American
Ingredients: 1 3/4 ounces (50 g) dried mushrooms, such as shiitake or porcini, frozen for at least 2 hours; 2 tablespoons (30 ml) refined coconut oil; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 4 large fresh sage leaves; 1/2 teaspoon freshly ground black pepper; 1 large shallot (3 1/2 ounces; 100 g), thinly sliced; 4 cloves garlic, smashed and peeled; 1 cup (240 ml) full-fat canned coconut milk, mixed well; 1 cup (240 ml) store-bought or homemade vegetable broth, plus more as needed; 2 tablespoons (30 ml) soy sauce or tamari, plus more as needed (see notes); 1/4 teaspoon dark soy sauce, optional (see notes); 2 teaspoons (10 ml) Dijon mustard; 1/4 teaspoon freshly grated nutmeg, optional

Vegan Gravy

This vegan gravy layers toasted mushroom powder, coconut milk, and soy sauce to build deep umami without any dairy or meat.

30 min total 5 min prep 25 min cook 1 cup 1265 cal

Instructions

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1 In a spice grinder or small blender, process dried mushrooms to a fine powder, about 1 minute. Transfer powder to a medium saucepan and toast over medium-low heat, stirring constantly, until it browns and the aroma turns nutty, 5 to 6 minutes. Immediately transfer toasted powder to a small bowl to prevent further darkening; set aside.
2 In now-empty saucepan, heat coconut oil until simmering. Add thyme, rosemary, sage, and black pepper. Cook, stirring occasionally, until herbs are crisp and oil is fragrant, 3 to 5 minutes. Add shallot and garlic and cook, stirring often, until softened and edges begin to brown, 3 to 5 minutes.
3 Stir in coconut milk, broth, soy sauce, and dark soy sauce, if using. Whisk in reserved mushroom powder to combine. Bring to a simmer, then reduce heat to low, and cook, stirring occasionally, until gravy thickens and coats the back of a spoon, about 5 minutes. If gravy thickens too much, adjust consistency with additional broth.
4 Strain gravy through a fine-mesh strainer set over a bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in Dijon mustard and nutmeg until smooth. Season with additional soy sauce to taste. Serve.