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Yield
Serves 12 (serving size: 1/3 cup)
You don't need to be vegan to love this rich and savory gravy. Vegetable stock, cremini mushrooms, and soy sauce combine for a meaty, umami-packed sauce. Trust us—you'll want to spoon this easy vegan gravy over everything from biscuits to mashed potatoes to even meatloaf!
Ingredients
- 2 tablespoons olive oil
- 1/3 cup minced shallots
- 1 pound sliced cremini mushrooms
- 1/3 cup dry sherry
- 2 cups unsalted vegetable stock
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons fresh thyme
- 1/2 teaspoon black pepper
- 3/8 teaspoon kosher salt
Nutritional Information
- Calories 47
- Fat 2.3g
- Satfat 0.3g
- Monofat 1.7g
- Polyfat 0.3g
- Protein 2g
- Carbohydrate 4g
- Fiber 0g
- Cholesterol 0mg
- Iron 0mg
- Sodium 151mg
- Calcium 10mg
- Sugars 1g
- Sugars 1g
- Est. added sugars 0g
How to Make It
Heat olive oil in a skillet over medium-high. Add shallots and mushrooms; sauté 8 minutes. Add sherry; cook 1 minute. Combine vegetable stock, flour, soy sauce, thyme, pepper, and salt; add to pan. Bring to a boil; cook 2 minutes or until thickened.
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