Vegan Mushroom Gravy

1. Sauté Onions and Mushrooms

Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and baby portobello mushrooms to the pan and sauté for 8 to 10 minutes, until well-browned and caramelized.

2. Make Roux

Gently sprinkle the all-purpose flour over the sautéed onions and mushrooms, stirring for another 3 to 5 minutes until the flour is well combined and cooked, forming a roux.

3. Add Vegetable Stock

Slowly pour in the vegetable stock while continuously whisking to blend the ingredients into a smooth sauce. Let the gravy come to a simmer and thicken.

4. Season and Serve

Lower the heat and let the gravy simmer for 2 to 3 minutes. Stir in the soy sauce, kosher salt, and black pepper. Taste and adjust the seasoning if necessary. The gravy is now ready to be served.