VEGAN GRAVY
“FRENCH INSPIRED’’

This easy-to-make vegan gravy will complement so many dishes. I love it over roasted vegetables, on top of an omelet, or with crispy tofu. Started making this as a side for thanksgiving and now I frequently make it through the year, especially in the winter months. Easy to freeze for up to 2-3 months in the freezer or 4-5 days in the fridge. If you are going to freeze it in a jar, I recommend cooling it in the fridge overnight before putting it in the freezer. Leave at least 1/2” space to allow it to expand when in the freezer.

Makes approx 4 pints
1 ounce dried porcini mushrooms
2 1/2 cups vegetable broth (see recipe on blog)
2 tablespoons water
3/4 cups diced onion
3 cloves of garlic minced
3 tablespoons gluten-free flour
1 tablespoon chopped parsley
1/2 cup chopped/sliced thinly carrots
Sea salt & black pepper to taste

1. In a large saucepan rehydrate dried mushrooms in vegetable stock in a saucepan. Bring to a simmer over medium heat then cover, turn off
heat and let rest.
2. Meanwhile, heat a large sauté pan over medium heat. Once hot add water, onion, carrots and sauté for 5 minutes. Then add garlic and sauté another 2-3 minutes, stirring frequently.
3. Add in the gluten free flour and stir to coat. Cook for approx. 2 minutes, add parsley, and mushrooms with their broth reserving 1 cup of
broth to reserve for the end to play with the finished thickness. Cook for 2-3 minutes.
4. Transfer to a blender in small portions and blend until creamy. Transfer to a saucepan. Once all has been puréed…adjust the thickness with the reserved stock to your liking. If you want to make the gravy thicker, Spoon 1/2 cup into a measuring cup and whisk in 1-2 tsp gluten-free flour until it is creamy and add back in gravy.
5. Taste and adjust seasoning with Salt & Pepper.

Bon appétit