Ahhh, the gravy. The bow that ties everything together in a meal.
Usually, you see this made with all of the bits from roasted meats or the odds and ends of whatever animal of choice. Although delicious, that's not an option for the vegetarian husband of mine. Heck, we could just not make it. Creamy mashed potatoes stand on their own ground as far as I'm concerned.
But if you're a lover of gravy, the absence of it will be greatly noticed. So, I give you here the gravy that is vegetarian and honestly great for anyone sitting at the table.
This recipe is on the chunky side, but if you want a very smooth consistency, just take out the mushroom and shallot bits out with a slotted spoon. You could even eat those bits over some rice, and top it with an egg. Why waste the umami bombs.
To vegetarians everywhere. You can have your gravy, and eat it too.
About 4-6 servings
4 Crimini mushrooms
2 garlic clove
3 cups vegetable broth
2 Tablespoons thyme leaves
2 Tablespoons soy sauce
3 Tablespoons butter
2 Tablespoons rice flour
¼ teaspoon salt
¼ teaspoon black pepper
- Dice the shallots and Crimini mushrooms into small cubes. Mince the garlic. Strips the thyme leaves off of the stems.
- Put the butter in a small pot and turn the heat of the stovetop to medium. Melt the butter completely. Add the shallots, garlic, salt, and black pepper and saute for about 5 minutes.
- Add in the rice flour and continuously stir for a couple of minutes until there are no clumps of flour.
- Pour in the vegetable stock, soy sauce, and thyme leaves. Stir and heat the gravy through for about 5-10 minutes, until bubbles start to form and the gravy thickens. The gravy will continue to slightly thicken when taken off the heat. Serve right away with mashed potatoes.
To have a smooth gravy, take out the mushroom and shallot pieces with a slotted spoon.