Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 4 tbsp (32g) all-purpose flour
  • 1 small (50g) shallot, finely minced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) soy sauce or tamari
  • 1 tsp (3g) nutritional yeast (optional)
  • 2 cups (480ml) vegetable broth
  • ½ tsp (3g) onion powder
  • ¼ tsp (1g) ground black pepper
  • Salt, to taste

Instructions:

  1. Place the saucepan over medium heat and melt the butter until bubbling. Add the minced shallots and garlic, sautéing for 2-3 minutes until they become translucent and fragrant, but not browned.
  2. Sprinkle the flour over the butter mixture. Whisk constantly for about 2 minutes, until it smells nutty and shifts from white to a pale, golden tan color.
  3. Slowly pour in the vegetable broth in a thin stream, whisking vigorously to incorporate the roux. Stir in the soy sauce, nutritional yeast, onion powder, and black pepper.
  4. Increase heat slightly to bring the gravy to a gentle simmer. Whisk occasionally for 3-5 minutes until the sauce thickens into a glossy, velvety consistency that coats the back of a spoon. Remove from heat and adjust salt if necessary.