Gravy. It’s absolutely mandatory that gravy is present for Thanksgiving dinner. But what happens when food allergies or dietary choices cause gravy to be…well…complicated? We get creative. There’s more than one way to cover potatoes in gravy. Be ready to ad lib a little, if needed.
This is a gluten free and vegan recipe for vegetable gravy.
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 1/2 cup olive oil
- 4 cups Vegetable Broth Swanson 100% Natural Vegetable Broth contains no garlic
- 1 small - medium Onion Pureed in a food processor
- 1 stalk Celery Pureed in a food processor
- 3 medium Baby Carrots Pureed in a food processor
- 3 T Nutritional Yeast
- 1/4 cup Gluten Free Soy Sauce La Choy is gluten free & easy to find
- 1 1/2 tsp Sage
- 1/2 tsp Ground Black Pepper
- To Taste Salt Add salt last
- 1 tsp Celery Salt
- 1 T Parsley
- 1/2 tsp Fennel Seed
- 1/4 cup Cornstarch This is approximate. You might use more or less depending on how thick you want the gravy.
- In a saucepan over medium low heat, saute pureed onion, celery and carrot in the olive oil. Saute until onions & celery are translucent and carrots are very soft.
- Add half the cornstarch to the pan, whisking constantly until the mixture forms a smooth paste.
- Add the vegetable broth and soy sauce. Whisk until smooth. Turn heat up to medium.
- Add nutritional yeast, sage, black pepper, celery salt and fennel seed. Whisk constantly until smooth.
- Continue whisking. Bring the gravy to a boil, then lower heat to simmer. Whisk frequently.
- Simmer until the gravy thickens. If needed add additional cornstarch (blended with a small amount of water) and whisk until smooth. Stir in parsley. Continue simmering for another 5 or 10 minutes, whisking frequently.
- Taste test. Add salt if needed. Add any other spices to taste. The gravy is ready once it tastes good to you and is as thick as you want it.