Being vegan doesn’t mean you have to skip out on gravy! This recipe is delicious and easy. It’s also healthier and lighter in calories compared to traditional gravy. It’s important to make sure your onions and garlic are chopped into tiny pieces so that they cook evenly. This recipe will taste better when the onions are slightly browned. If you like a smoother texture instead of a slightly chunky one, I recommend using an immersion blender to puree the gravy. The immersion blender allows you to puree it right in your saucepan. You can serve this with my Truffled Purple Mashed Potatoes recipe pictured below. Happy plant based Thanksgiving!
Garlic Rosemary Gravy (Vegan, Gluten Free)
- 2 cups vegetable broth
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 2 tbs gluten free flour
- 1/2 tbs chopped fresh rosemary
- 1 tbs olive oil
- 1/4 tsp freshly ground pepper
- 1/4 tsp salt
DirectionsHeat olive oil on medium heat in a medium saucepan. Add onions and cook for about 5 minutes or until onions start to brown. Add garlic and cook for 1-2 more minutes. Add rosemary and flour and cook for another minute – stirring frequently to dissolve flour. Add vegetable broth, salt, and pepper and simmer for about 7-8 minutes, stirring frequently. Gravy will thicken and reduce slightly. Add more salt and pepper to taste. Puree gravy for 1-2 minutes with an immersion blender or traditional blender for smoother texture (optional). May store in an airtight container in the fridge for up to 2 days. Makes 4, 1/2 cup servings.
- Approximate Calories per 1/2 cup: 50 cal