This gravy is thickened with a lightly browned roux, which adds richness. Soy sauce gives it a hearty flavor.
2 tablespoons olive oil
6 tablespoons all-purpose flour
2 (14 1/2-ounce) cans vegetable broth
1/4 cup low-sodium soy sauce
1/2 teaspoon black pepper
How to Make It
Heat oil in a saucepan over medium heat. Add flour; cook 5 minutes or until lightly browned and fragrant, stirring constantly with a whisk. (If flour browns too quickly, remove pan from heat; stir constantly until it cools.)
Gradually add broth to pan, stirring constantly with a whisk. Stir in soy sauce and pepper; cook until thick (about 15 minutes), stirring frequently.
I have made this many times and it's always delicious! It's my "go to" gravy with any type of meat. One of the things I love about this gravy is that you don't have to have any pan drippings and it sounds really weird but I think the soy sauce is what makes it taste great. I do use the low sodium too. Great recipe!
I made this on Thanksgiving Day for two of my guests who were vegetarian. It was outstanding! I needed to use a wire whip at one point to eliminate lumps, but they disappeared, leaving a smooth silky sauce. It was a rich brown from the soy sauce, but I really couldn't taste the soy sauce flavor. I'm not vegetarian, but I'll be using this gravy from now on!
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