Rosemary Gravy - makes fourteen 1/4 cup servings
1/4 cup coconut oil or extra virgin olive oil
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced onion
2-3 Tbsp tamari
1/2 cup unbleached all-purpose or whole wheat flour
3 cups vegetable stock
2 cloves garlic, chopped
2 Tbsp chopped fresh parsley
2 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp ground pepper
sea salt (or ground seaweed)
- Heat oil in a medium saucepan over medium heat. Add carrot, celery, onion, and garlic, stirring occasionally, for 5 minutes, or until onion is soft.
- To make the roux, stir flour into vegetable mixture and cook over medium heat for 3 minutes, stirring frequently to prevent flour from burning. Gradually stir in stock until well incorporated. Stir in tamari, parsley, rosemary, thyme, sage, pepper and sea salt to taste. Bring to a boil over high heat, then decrease heat to low and simmer, stirring occasionally, for 10 to 15 minutes. If gravy is too thick, add a little more stock. If too thin, simmer uncovered to let moisture evaporate until desired consistency is achieved. Strain and serve. [divide]
The following recipes are from the must-have vegan recipe book, “The Nut Gourmet” by Zel Allen.