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Home | Recipes | Vegan Gravy
Condiment

Vegan Gravy

This flavorful vegan gravy is made from a base of roasted vegetables and umami-rich miso and tomato paste.

  • Chef Brent Durec
  • Sysco Kelowna
Email article

The holidays can be a tough time for non-meat-eating diners. Embrace plant based foods without sacrificing flavor when you serve this ingenious vegan gravy. Pair with mashed potatoes, and use anywhere you would normally use the meat-based version.

Ingredients

Directions

  1. Using a mandoline, thinly slice the onions, shallots, carrots, beets, cauliflower, squash and garlic and place them in a large bowl.
  2. Add the miso and tomato paste and toss to coat the vegetables.
  3. Spread the coated vegetables evenly over a large sheet tray. Roast them in a 250-degree oven until they develop a rich, dark color, 30 to 60 minutes.
  4. Remove roasted vegetables from the pan and place in a large stockpot. Deglaze the pan with ¼ cup water.
  5. Add the mushrooms, thyme, sage, bay leaves and peppercorns. Cover with the water.
  6. Bring to a boil; then lower heat and let simmer over medium heat until the liquid has reduced by 75 percent.
  7. Strain through a fine-mesh strainer. Thicken with cornstarch slurry or flour, depending on your preference.

Ingredient availability varies by location*

Email article

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