PREP: 15 minutes | COOK: 15 minutes | YIELD: 3½ cups

Since this is a special occasion holiday meal, it deserves a special gravy. The wine adds depth, and you can choose red wine for a richer flavor or white wine to make it lighter. Or just use whatever wine you might happen to be drinking with your meal!

2 tsp (10 ml) extra virgin olive oil, divided

¼ cup (60 ml) diced onion

¼ cup (60 ml) diced carrot

¼ cup (60 ml) diced celery

½ tsp (2.5 ml) minced fresh thyme

½ tsp (2.5 ml) minced fresh sage

¼ lb (113 g) cremini mushrooms, halved cap to stem, and thinly sliced, about 1½ cups (360 ml)

¼ cup (60 ml) dry red or white wine

3 cups + 3 Tbsp (710 ml + 45 ml) low-sodium, gluten-free mushroom or vegetable broth, divided

1 Tbsp (15 ml) Braggs Liquid Aminos

Dash Worcestershire sauce, regular or vegan

2 Tbsp (30 ml) arrowroot powder

Sea salt and freshly ground black pepper, to taste

Heat 1 tsp (5 ml) olive oil in a heavy-bottomed pan on medium. Add onion, carrot, celery, thyme and sage, and cook, stirring occasionally, until soft and just starting to turn golden brown, 3 to 5 minutes. Push vegetables to side of pan and add remaining olive oil to empty bottom of pan. Add mushrooms and cook, stirring rarely, until lightly browned, 3 to 5 minutes. Add wine and stir, scraping up any crusty bits that might have formed on bottom of pan.

Add 3 cups (710 ml) broth, Braggs Liquid Aminos and Worcestershire. Bring gravy to a simmer, cover, and cook for 3 minutes. In a small bowl, whisk together remaining broth with arrowroot, and pour into pan while whisking continuously. Cook until thickened, which should happen very quickly. Remove from heat, taste, and season with a pinch of salt and pepper, if desired.

TRY THIS!

This gravy is the perfect accompaniment for the Wild Rice and Lentil Terrine .

NOTE:

Most versions of Worcestershire sauce in the US are gluten free, but that is not the case in other countries. Regardless of where you live, check the label if you avoid gluten.

NUTRITIONAL VALUE PER ¼-CUP SERVING:

Calories: 21 | Calories from Fat: 6 | Protein: 0.4 g | Carbs: 6 g | Total Fat: 1 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 0.3 g | Sodium: 196 mg | Cholesterol: 0 mg