Vegan Gravy

Yields 1¼ cup

We love making gravy from chicken or turkey drippings, using homemade stock that simmered on the stovetop for hours and hours. But what happens when your vegan friends join you for dinner? You can’t just deny them the opportunity to indulge in gravy as well! That just wouldn’t be fair! We developed a gravy recipe that’s just as delicious and flavorful, thanks to our Shio Ramen Broth Concentrate. And hey, you could even make both gravy recipes to have options! 

See our note below for a pro tip on keeping gravy warm at the table.

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Assembly

Step 1
Heat oil in a medium sauce pan over medium-low/medium heat. Add garlic and onion. Once fragrant, add carrot and celery. Stir occasionally and cook until softened and browning starts to form on the vegetables and pan.

Step 2
Add saké and vinegar to deglaze the pan. Add mustard and stir to combine. Simmer until almost no liquid is left.

Step 3
Reduce to low heat. Sprinkle all-purpose flour on top and stir until all flour has absorbed liquid (no more white patches). Add a little more oil or vegan butter if needed.

Step 4
Add 2 cups of hot water, Shio Ramen Broth Concentrate, dark soy sauce, rosemary, parsley stems, thyme, bay leaves, and dried porcini mushrooms. Stir to get rid of clumped flour and simmer on low/medium-low until thickened and flavorful, about 15-20 minutes. Add more water and Broth Concentrate as needed, if you prefer slightly thinner gravy.

Step 5
Season gravy with salt and pepper, then strain and serve right away.

Note: To keep gravy warm at the dinner table or before serving, you can store it in a thermos. You can also use an insulated French press (remove the press) if you prefer to pour your gravy at the dinner table.

Ingredients

2-3 tbsp Olive oil or vegan butter

3 Garlic cloves, smashed

½  Onion, chopped

1 medium Carrot, peeled, cubed

2 ribs Celery, sliced

¼ cup Saké

1 tbsp Balsamic or red wine vinegar

2 tsp Hot Deli Mustard

2.5 tbsp All-purpose flour

1 sprig Rosemary

5-10 Parsley stems

5-7 sprigs Thyme

1-2 Bay leaves

5-8 slices Dried porcini mushrooms

2 tbsp Shio Ramen Broth Concentrate

1 tbsp Dark soy sauce

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