Vegetarian Rich Pork Gravy
Discover the ultimate crowd-pleaser with this Vegetarian Rich Pork Gravy—a hearty, meat-free twist on the classic that will elevate any dish. Crafted with a medley of finely chopped vegetables, a luscious mushroom broth base, and a blend of soy sauce and tomato paste for robust umami flavor, this recipe delivers the indulgent richness you crave without the pork. A touch of butter and fragrant dried thyme ensure a velvety, herbaceous finish, while fresh parsley adds a pop of color and freshness. Perfectly smooth and savory, this vegetarian gravy pairs beautifully with mashed potatoes, roasted veggies, or plant-based proteins, making it a versatile addition to your recipe repertoire. Ready in under an hour, this flavorful gravy is ideal for cozy family dinners or holiday feasts—get ready to impress with a dish that's both comforting and completely vegetarian! Keywords: vegetarian gravy, rich mushroom sauce, meat-free gravy, comfort food recipes, holiday sides.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups mushroom broth
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon thyme, dried
- 1 whole bay leaf
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large saucepan over medium heat.
Add chopped onion, carrot, and celery to the saucepan. Cook until they are softened and starting to brown, about 10 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir well, cooking for 2 more minutes to form a roux.
Gradually whisk in the mushroom broth, ensuring no lumps remain.
Add soy sauce, tomato paste, dried thyme, bay leaf, black pepper, and salt. Stir to combine.
Bring the mixture to a boil, then reduce to a simmer and let it cook for 20 minutes, stirring occasionally.
Remove the bay leaf from the saucepan.
Use an immersion blender to puree the gravy until smooth, or transfer it to a blender and process until smooth, then return to the saucepan.
Stir in the butter until it melts completely, adding a rich depth to the flavor.
Check the seasoning and adjust salt and pepper as needed.
Finish with fresh parsley stirred into the gravy for a touch of freshness.
Serve the gravy hot with your favorite vegetarian dishes.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4114 mg | 179% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 14.4 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
