Vegetarian Gravy
This delicious vegetarian gravy is perfect for Thanksgiving and holiday dinners!
Servings: 8
Ingredients
- 8 Tablespoons unsalted butter divided
- ¾ cup diced onion
- 3 cloves garlic minced
- 1 cup sliced baby bella mushrooms
- 3 teaspoons tamari
- 3 cups vegetable broth
- ⅓ cup all purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ teaspoon ground sage
Instructions
- In a sauce pan, melt 2 tablespoons of butter
- Add the onion, garlic, and mushrooms and sautee for 8-10 minutes, or until it cooks down and the mushrooms release their liquid
- Remove the mushroom mixture from the pan and place into blender or food processor
- Blend the mushroom mixture with 1 cup of vegetable broth until smooth, then set aside
- Melt the remaining 6 tablespoons of butter in the sauce pan
- Add the flour and whisk constantly for 1 minute
- Add 2 cups of the vegetable broth and the tamari, and continue stirring
- Add the blended mushroom mixture and continue to stir
- Continue whisking the vegetarian gravy for 5-10 minutes, or until the mixture thickens and coats the back of a spoon
- Add the sage and salt and pepper to taste before serving
Video
Notes
To make gluten free gravy
To make gluten free, substitute the flour for cornstarch. This will make the gravy thicker but otherwise the taste stays the same. Also be sure that your tamari is gluten free.To make vegan gravy
Substitute the salted butter for vegan butter (I like earth balance brand)Nutrition
Calories: 135kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 627mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg