Vegan Gravy

Method

1. 1

   In a spice grinder or small blender, process dried mushrooms to a fine powder, about 1 minute. Transfer powder to a medium saucepan and toast over medium-low heat, stirring constantly, until it browns and the aroma turns nutty, 5 to 6 minutes. Immediately transfer toasted powder to a small bowl to prevent further darkening; set aside.

2. 2

   In now-empty saucepan, heat coconut oil until simmering. Add thyme, rosemary, sage, and black pepper. Cook, stirring occasionally, until herbs are crisp and oil is fragrant, 3 to 5 minutes. Add shallot and garlic and cook, stirring often, until softened and edges begin to brown, 3 to 5 minutes.

3. 3

   Stir in coconut milk, broth, soy sauce, and dark soy sauce, if using. Whisk in reserved mushroom powder to combine. Bring to a simmer, then reduce heat to low, and cook, stirring occasionally, until gravy thickens and coats the back of a spoon, about 5 minutes. If gravy thickens too much, adjust consistency with additional broth.

4. 4

   Strain gravy through a fine-mesh strainer set over a bowl, pressing on solids to extract as much liquid as possible; discard solids. Whisk in Dijon mustard and nutmeg until smooth. Season with additional soy sauce to taste. Serve.

Nutrition

calories

1265 kcal

fatContent

107 g

fiberContent

14 g

sugarContent

11 g

sodiumContent

5449 mg

proteinContent

22 g

cholesterolContent

0 mg

carbohydrateContent

74 g

saturatedFatContent

90 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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