Gravy, Vegetarian

Ingredients

• 2 Tbsp. extra-virgin olive oil or avocado oil
• 1/2 onion, finely chopped
• 4 oz. mushrooms, finely chopped
• Kosher salt

Freshly ground black pepper

• 1 tsp. chopped thyme
• 1 tsp. chopped sage
• 1 tsp. chopped rosemary
• 3 Tbsp. all-purpose flour
• 3 c. vegetable stock

Directions

1. First, you’re going to heat the oil in a small saucepan over medium heat.
2. Add your finely chopped onion, then sauté until soft, around 6 minutes.
3. Add in the mushrooms and fresh herbs, seasoning generously with salt and pepper. Cook the mixture down until soft, around 5 minutes more.
4. Add the flour to create a roux, cooking for around 1 minute more to get rid of the flour taste. With the veggies in the pan, it’ll be chunkier than when you’ve made roux with just butter or drippings, but no stress! The vegetable stock will help thin things up.

Add in the vegetable stock, and whisk to combine.

1. Bring to a simmer, and cook for around 5-10 minutes. You’re looking for the mixture to thicken slightly—the flavors will have melded together well by then.
2. If the mixture seems too thick, add more vegetable stock—a bit at a time—to thin it up.
3. Give the gravy a taste, and season with salt and pepper as needed before serving warm.

Notes

Thicken your gravy. If your gravy isn’t the texture you’re looking for, add some cornstarch! Stir a couple teaspoons of cornstarch into a small bowl of cold water until a thick paste forms. Slowly whisk into your gravy a little bit at a time until it reaches your desired consistency. Alternatively, you can also add slightly less vegetable broth for a thicker mixture.