There are lots of plant-based brown recipes out there, some complicated recipes and some with minimal ingredients. I like to keep thing simple, but I also enjoy flavor. When you're working plant-based ingredients to create something as flavorful as a traditional ingredients, it's important to use vegetables and spices to enhance the recipe so the outcome isn't a tasteless, one-dimensional gravy. For this recipe, include onions and garlic to which provides the base flavor notes. As opposed to a gravy base, Shoyu is used to add mild saltiness. It's also used to bring out the inherent flavors of the other ingredients. As a side note, Shoyu will have a sweeter, more complex flavor because of the longer fermentation process. If you're looking for a soy sauce to use as a dipping sauce or in something like sushi, Shoyu would be the better choice.
This gravy recipe is a good companion for plant-based meatloaf, meatballs, mashed potatoes and to smother Southern-style biscuits.
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Pair this recipe with Mashed Celery Root. Click HERE to access recipe.
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.