A good gravy can make everything better; mashed potatoes, stuffing, bread, roasted vegetables, spoons…you name it
Traditional gravy is made by using the drippings from a roast (whether it be a turkey, cow, sheep, or goose), adding a thickener and some stock. Along with some herbs and spices you are basically taking the flavor of the roast and making it liquid. I have fond memories of watching my grandmother in her red apron put the roasting pan directly over two burners on the stove-top and whisking in Wondra and chicken stock until she found just the right consistency.
But how do you make gravy when there are no drippings? Well, you could use another source of fat, like coconut oil, or vegan butter and get a wonderful rich gravy, but I try to stay away from processed fats, even around the holidays. We can still indulge without feeling terrible the next morning.
In testing gravy recipes over the years, I have found that you don’t need overt fats, you just need layered flavors and a creamy mouth feel. This can easily be achieved by using aromatics like garlic, shallots, and herbs, along with umami elements like mushrooms, red wine, and soy sauce. Thickened with some flour and good quality stock and you have yourself an exquisite and luxurious gravy, without any of the fat.
The best part about this recipe is that you can make it the day before, and keep it in the fridge. You don’t have to wait for a hot bird to come out of the oven right before dinner. Put the gravy in a crock-pot and keep it warm for hours and watch it disappear!
A decadent fat free alternative to your typical rich holiday gravies. Perfect for mashed potatoes, roasted vegetables, and warm stuffing!
- 1/4 c garlic minced (about 10 cloves)
- 1/4 cup shallots minced (about 2 shallots)
- 2 tsp fresh rosemary chopped
- 2 tsp fresh thyme chopped
- 8 sage leaves chopped
- 8 oz cremini mushrooms chopped
- 1/4 cup red wine
- 6 cups vegetable stock
- 1 bay leaf
- 1 cup nutritional yeast
- 1 cup whole wheat pastry flour
- 1 tsp onion powder
- 1 Tbsp soy sauce
In a sauté pan, over medium high heat sauté the garlic and shallots with a tablespoon of water until soft, about 3 minutes. Add the chopped herbs and a pinch of salt and stir until the herbs are fragrant, about 1 minute.
Remove the aromatics from the pan, and add the mushrooms, over medium high heat let the mushrooms release their liquid. You do not need to add water to the pan at this point, just keep agitating the mushrooms and they will start to brown, don't worry about the brown bits at the bottom of the pan. Cook until most of the mushrooms' liquid has released (about 5 minutes.)
Add the aromatics back in then deglaze with the red wine. Stir the mushrooms and pick up the brown bits at the bottom of the pan. When the wine has reduced slightly take the pan off the heat.
In a sauce-pot, add the nutritional yeast, flour, and onion powder. Stir over medium heat for a few minutes until it smells slightly toasted. Add the vegetable stock while whisking the flour, to start incorporating the wet and dry ingredients. Once all of the flour bits are incorporated, transfer the gravy to a high-speed blender, along with the sautéed aromatic mushroom mixture. Blend until completely smooth and add back to the sauce-pot. Simmer the blended gravy with the bay leaf for 5 minutes and let thicken.
Finish the gravy with a tablespoon of soy sauce and additional salt and pepper. Remove the bay leaf. Use immediately or store for later use can be held for up to 3 days.
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