Vegetarian Holiday Gravy Recipe - Yoga Journal

Holiday Gravy

Browning the vegetables before making the gravy stock is what sets this rich gravy sauce apart.
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holiday gravy

Browning the vegetables before making the gravy stock is what sets this gravy rich sauce apart.

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  • 2 tablespoonsServings

Ingredients

  • 3 tablespoons olive oil
  • 2 medium-sized onions, sliced
  • 2 large carrots, cut into chunks
  • 4 ounces white mushrooms, halved
  • 3 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup white wine
  • 4 sun-dried tomatoes, quartered
  • 2 sprigs fresh marjoram
  • 1 sprig fresh thyme
  • 2 tablespoons flour

Preparation

1. Heat 2 tablespoons oil in large saucepan over medium-low heat. Add onions, carrots, mushrooms, garlic, salt and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until vegetables are browned and caramelized.

2. Add wine; simmer 2 to 3 minutes, or until 2/3 of liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme and 2 1/2 cups water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into large measuring cup, pressing on vegetables with spoon to release all liquid.

3. Heat remaining 1 tablespoon oil in saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve with filled Cornucopias.

Recipe from the November 2005 issue of Vegetarian Times.

Nutrition Information

  • Serving Size: Makes about 2 cups
  • Calories: 29
  • Carbohydrate Content: 1 g
  • Fat Content: 2 g
  • Protein Content: 1 g
  • Sodium Content: 147 mg