Who says vegetarian gravy can’t be the star of the show? This Rich and Savory Rosemary Gravy is here to prove everyone wrong! Packed with the classic holiday aromas of rosemary, thyme, and sage, it’s the perfect finishing touch for your festive feast. We use a classic roux to create a luxuriously thick and smooth texture that will have everyone coming back for more. Get ready to drizzle this liquid gold over everything!
Ingredients
• Yields: 3 1/2 cups / 875 mL
• 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, to taste
Instructions
1. Heat the oil in a medium saucepan over medium heat. Sauté the onion, carrots, celery, and garlic for 5 minutes, or until the onion is soft and translucent.
2. To make the roux, stir the flour into the vegetable mixture. Cook for 3 minutes, stirring frequently to toast the flour and prevent it from burning.
3. Gradually whisk in the vegetable stock until it is fully incorporated into the roux. Bring the mixture to a boil, then immediately reduce the heat to low.
4. Stir in the tamari, parsley, rosemary, thyme, sage, and pepper. Simmer for 10 to 15 minutes, stirring occasionally, allowing the flavors to meld and the gravy to thicken.
5. Taste and season with salt as needed. For a perfectly smooth consistency, pour the gravy through a fine-mesh strainer before serving hot.
Nutritional Information
• Per 1/4 cup (60 mL) serving
• Calories: 59
• Protein: 1 g
• Fat: 4 g
• Carbohydrate: 5 g
• Sodium: 211 mg
• Iron: 0.5 mg
• Vitamin A: 22 mcg
• Percentage of calories from: Protein 6%, Fat 61%, Carbohydrate 33%
Pro Tips
• If your gravy is too thick, whisk in a little more warm vegetable stock until it reaches your desired consistency.
• To thicken a thin gravy, simply let it simmer uncovered for a few extra minutes to allow excess moisture to evaporate.
• For a deeper, more complex flavor, add a splash of dry red wine or a teaspoon of mushroom powder along with the vegetable stock.
• Don’t skip the straining step! It’s the key to achieving a silky-smooth, professional-quality gravy every time.
FAQ
Q: Can I make this vegetarian gravy gluten-free
A: Absolutely! To make this gravy gluten-free, substitute the all-purpose flour with an equal amount of a gluten-free all-purpose flour blend. Also, ensure you are using tamari, which is typically gluten-free, instead of soy sauce, but always double-check the label to be certain.
Q: How can I make my vegetarian gravy taste richer
A: This recipe is packed with savory herbs, but for an even deeper ‘umami’ flavor, try adding a teaspoon of mushroom powder, a splash of dry red wine, or a tablespoon of nutritional yeast along with the vegetable stock. These additions create a complexity that rivals any meat-based gravy.
Q: Is this rosemary gravy recipe vegan
A: Yes, this gravy recipe is easily made vegan. It calls for either coconut or olive oil, which are plant-based fats. Simply ensure your vegetable stock is 100% vegan to create a delicious gravy suitable for everyone at the table.
Q: How long does this rosemary gravy last in the fridge
A: You can store this vegetarian gravy in an airtight container in the refrigerator for up to 5 days. It will thicken as it cools. To reheat, gently warm it on the stovetop, whisking in a splash of vegetable stock or water until it returns to a smooth, pourable consistency.
