Vegan Mushroom Gravy

1. Sauté Onions and Mushrooms

Warm up a large skillet over medium heat and add the extra-virgin olive oil. Once hot, add the finely chopped half onion and baby portobello mushrooms. Sauté the mixture for 8 to 10 minutes until they turn deep golden and aromatic.

2. Prepare the Roux

With the onion and mushrooms softened, sprinkle in the all-purpose flour, stirring for about 3 to 5 minutes until it forms a roux and reaches a light golden color.

3. Whisk in Vegetable Stock

Gradually whisk in the vegetable stock into the roux, starting with 4 cups and adding more as needed to achieve a smooth, velvety consistency. Whisk for a few minutes to ensure the mixture is lump-free.

4. Season and Simmer

Stir in the soy sauce, kosher salt, and black pepper, then let the mixture simmer for another 2 to 3 minutes for the flavors to marry and the gravy to thicken.