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Savory Vegetarian Gravy

Savory Vegetarian Gravy

This creamy gravy is so rich and satisfying that it will please more than just the vegetarians at your table. See tips for make-ahead advice and how to make the gravy for vegans.

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Serves 10

Prep time 5 minutes

Cook time 15 minutes

Ingredients

  • 8 Tbsp. (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 carton (32 oz.) College Inn® Garden Vegetable Stock
  • 1 Tbsp. soy sauce
  • 1 1/2 tsp. poultry seasoning
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. salt, to taste
  • 1/4 cup chopped fresh parsley

Directions

  1. Melt butter in a medium saucepan over medium heat. Add flour and cook about 2 minutes, stirring constantly, until light golden brown.
  2. Gradually add stock, whisking to mix well to avoid lumps (the stock will start to thicken immediately). Stir in soy sauce and cook over medium heat, whisking constantly, about 5 minutes until thick enough to coat the back of a spoon.
  3. Whisk in poultry seasoning and pepper. Taste, adding salt if desired. Right before serving, stir in the parsley and pour into a gravy boat.

Gravy can be made up to 48 hours in advance and stored in the refrigerator.  To rewarm gravy, add 1 to 2 Tbsp. water to cold gravy and heat gradually over medium heat, whisking, until the gravy is warm all the way through. If too thick, add more water to reach desired consistency.

For a vegan gravy, use 1/2 cup vegetable oil in place of the butter and simmer gravy for about 5 more minutes until thickened.

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