Rosemary Gravy

Makes 3 1/2 cups (875 mL)

Can vegetarian gravy taste outstanding? Yes! You’ll find that the familiar Thanksgiving seasonings of rosemary, thyme, and sage make this aromatic gravy a welcome feature at festive meals. This gravy incorporates a roux, a classic mixture of flour and oil, to thicken the vegetable stock. If the gravy is too thick, add more stock. If too thin, simmer uncovered to let moisture evaporate, until it’s of the desired consistency.

1/4 cup (60 mL) coconut or olive oil
1/4 cup (60 mL) diced onion
1/4 cup (60 mL) diced carrot
1/4 cup (60 mL) diced celery
2 cloves garlic, chopped
1/2 cup (125 mL) unbleached all-purpose or whole-wheat flour
3 cups (750 mL) vegetable stock
2 to 3 tablespoons (30 to 45 mL) tamari or soy sauce
2 tablespoons (30 mL) chopped fresh parsley
2 teaspoons (10 mL) dried rosemary
1 teaspoon (5 mL) dried thyme
1/2 teaspoon (2 mL) dried sage
1/4 teaspoon (1 mL) black pepper
Salt
Heat the oil in a medium saucepan over medium heat and cook the onion, carrots, celery, and garlic for 5 minutes or until the onion is translucent. To make the roux, stir the flour into the vegetable mixture to absorb the oil and cook for 3 minutes, stirring frequently to prevent the flour from burning. Add the stock gradually until it is incorporated into the roux, bring the mixture to a boil, then reduce heat to low. Add the tamari, parsley, rosemary, thyme, sage, pepper, and salt to taste and simmer for 10 to 15 minutes, stirring occasionally. Adjust the seasoning, strain, and serve.

Per 1/4 cup (60 mL): calories: 59, protein: 1 g, fat: 4 g, carbohydrate: 5 g (0 g from sugar), dietary fibre: 0 g, calcium: 10 mg, iron: 0.5 mg, magnesium: 4 mg, phosphorus: 12 mg, potassium: 41 mg, sodium: 211 mg, zinc: 0.1 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.6 mg, vitamin B 6: 0 mg, folate: 11 mcg, pantothenic acid: 0 mg, vitamin B 12: 0 mcg, vitamin A: 22 mcg, vitamin C: 1 mg, vitamin E: 0 mg, omega-6 fatty acids: 0.1 g, omega-3 fatty acids: 0 g

Percentage of calories from protein 6%, fat 61%, carbohydrate 33%