Sage Gravy (GF) (V)

sage gravyI love mashed potatoes. In fact, I could eat mashed potatoes with every meal for the rest of my life and be totally happy.  As a kid I would make mashed potatoes volcanoes with my mom’s delicious gravy as the piping hot lava that would explode from my garlicky mashed potato mound. Yes, I still do that today at the age of 25. 😉

Gravy is a perfect example of the luxuries you don’t think about when deciding to become of a vegetarian. I’m not saying that I haven’t had gravy for the last 5 years, but I just recently stumbled upon a recipe that even a meat-eater would like.  What is usually a concoction of drippings and brown bits from the bottom of your roasting pan, fat, flour and water has now been transformed into a vegetarian-friendly emulsion of herbs, spices and veggie broth.

This recipe is great for all those vegetarians, vegans, gluten- and lactose-intolerant foodies out there. Just because people think we only eat rabbit food doesn’t mean we can’t indulge in a little decadence every now and then!

This recipe would be PERFECT for any holiday dinner (especially Thanksgiving) or just to make some of our guilty pleasures like Biscuits & Gravy or just a big ole bowl of taters.  And it’s a very simple and quick recipe for any vegetarian to make in case you need to bring your own gravy to a family gathering.

Sage Gravy

The ingredients:

  • 1/2 cup vegetable broth
  • 1/2 cup nondairy milk (I used soy)
  • 1 tbsp rubbed sage
  • 2 tbsp nutritional yeast (check nutritional facts to make sure it’s gluten-free. I used one by Bob’s Red Mill)
  • 2 tbsp flour (I used a gluten-free kind by Bob’s Red Mill)
  • 1/4 tsp garlic powder (granulated)
  • 1/4 tsp onion powder (granulated)
  • 1/4 tsp liquid smoke
  • dash paprika
  • 1 lemon wedge (juice of)
  • pinch salt
  • black or white pepper

The method:

Whisk all ingredients together in a medium pot. Squeeze the juice out of your lemon wedge completely, and discard the rind. Bring gravy to near boil over high heat but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner, stirring it. Taste, adding black or white pepper and salt as desired.

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