Umami Vegetarian Gravy My Secret for the BEST Gravy
Say goodbye to bland gravy My umami vegetarian gravy recipe is packed with flavour Roasting a secret ingredient make it the best Get the recipe now
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Cooking tools:
- Immersion blender
- Blender
- Roasting pan
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- Stove
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large onion, roughly chopped (approx. 200g)
- 2 carrots, roughly chopped (approx. 150g)
- 2 celery stalks, roughly chopped (approx. 100g)
- 8 oz (225g) cremini mushrooms, quartered
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (30g) all-purpose flour
- 4 cups (950 ml) vegetable broth (low sodium preferred)
- 1 tbsp (15ml) soy sauce (or tamari for gluten-free)
- 1 tsp (5 ml) balsamic vinegar
- 1 tsp (5g) Marmite (or other yeast extract)
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt
- freshly ground black pepper
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