This vegetable gravy or sauce is easy to make and is so versatile. It freezes well and can be used on everything from mashed potatoes to lentil loaf, meatballs , even tacos and burritos! I use it as a flavor booster for soups and stews, too! You've got to try it!
Keyword: Fall, gluten-free, gravy, sauces, vegan
Servings: 10or more!
Author: Kiki Simpson, Healthy Sexy Kitchen
2tablespoonscooking oil or butter, dividedI used 1 T olive oil and 1 T butter
2-3stalkscelery(depending on size), chopped
1smallserrano, or other hot pepperoptional
6-8 crimini mushrooms (or baby bellas)chopped. About 1.5 cups. You can use whatever mushroom you like
1/4cuprice flouror other thickener like arrowroot, wheat flour or cornstarch
2tablespoonsliquid aminosor Worcestershire sauce
1/3cupdry sherryamontillado, if you can find it
3 1/2cupsvegetable stock, warmed and dividedpreferably low-sodium organic or homemade
2teaspoonspoultry seasoningsee recipe below or use store bought
1teaspoonfresh thyme leavesif available
1tablespooncoconut sugaror brown sugar
1/3cupfresh parsleyroughly chopped
1. Heat a saucepan and add 1 tablespoon oil and onions, carrots, celery and hot chili, if using. Cook for 2-3 minutes. Add the mushrooms and garlic and cook until vegetables are starting to brown, stirring often.
Add the additional 1 tablespoon of oil or butter and melt. Stir in the rice flour, or other thickener, and stir constantly to make a roux. This just means the flour is cooking in the fat, while you stir with a wooden spoon in a figure eight motion until the flour starts to look lightly tan and bubbly. This should take about 2-3 minutes.
Whisk in the liquid aminos, tamari and the dry sherry until incorporated.
Slowly whisk in 1 cup of the warm vegetable stock. Then add the poultry seasoning, thyme and sugar as you continue whisking. Then slowly add 2.5 more cups of vegetable stock, whisking until incorporated. Bring to a simmer for 5-10 minutes until vegetables are very soft and gravy is thickened a bit. Turn off heat and add parsley.
Take off the heat and carefully transfer to a small blender (I used my Nutribullet) or food processor. Blend until smooth. You may need to add a tablespoon or 2 of water to get it to desired consistency. Add salt and pepper to taste.
Gluten-free: This recipe is gluten-free as written. You can use wheat flour as a thickener and soy sauce instead of tamari if gluten is not an issue.To Keep it Vegan: Use vegan butter or all oil for the fat and use liquid aminos instead of Worcestershire sauce.Poultry Seasoning
3 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon white or black pepper
1⁄4 teaspoon nutmeg
Instead of buying all these herbs ground, I used what I had and just ran them through my spice (coffee) grinder. I put them all in the spice grinder except for nutmeg. Then I grate whole nutmeg over the mixture with a fine microplane grater and combine them all together. Store the extra in a jar or other airtight container. Label and date.