Vegan Mushroom Rosemary Gravy
Rate this recipe 4.5/5 (2 Votes)
- 6 tbsp flour
- 7 tbsp olive oil
- 1/4 cup onion, diced
- 1/4 cup carott, diced
- 1/4 cup celery, diced
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 cup mushrooms, thinly sliced
- 3 cups vegetable broth
- 2 tbsp soy sauce
- 1/2 tsp honey
- salt and pepper to taste
Saute mushroom in 1 tbsp olive oil until browned and liquid is evaporated. Set aside.
Make a roux by heating 6 tbsp of olive oil in a heavy skilled at medium-high heat. Add 6 tbsp of flour, one at a time, stirring constantly. Cook 5 to 7 minutes until flour is lightly browned.
Add onion, carrots, celery, and dried spices to roux. Lower heat and cook for 2 to 3 minutes.
Slowly stir in the stock, 1/2 cup at a time, blending as you go. Add soy sauce, honey, and mushrooms. Stir and cook for 15 minutes over medium-low heat until sauce is thickened.
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