Well today is Thanksgiving…

 

What is Thanksgiving without mashed potatoes and gravy?

I can easily skip the Turkey since the focal point of Thanksgiving, for me, was and still is the variety of the “side dishes”. The mashed potatoes and gravy was the main course!

This basic gluten free vegan gravy recipe, can be used, and adapted any time of year to give you an endless variety of dishes. This is my own recipe, that I have developed over the years.

Ingredients:

2 table spoons of vegan spread. [I use Earth Balance in the red container because it is vegan and soy free.]

2 table spoons flour [I use rice flour or gluten free all purpose flour]

1/2 sweet large onion

2 cloves fresh garlic

1 tsp dill weed

1/2 tsp basil

1 bay leaf

4 vegetable bouillon cubes with 4 cups filtered or 4 cups vegetable stock

1/4 cup unsweetened almond milk (room temperature)
[You may substitute other vegan milks but the thickness of almond milk is what keeps the gravy from getting too thin and gives it a lighter color. If you are allergic to nuts you can experiment with substitutes but I would recommend staying away from rice milk since it’s consistency is more like skim milk and way too thin. Another option is to just skip the milk. This will keep your gravy thick, but watch the salt content. You may want to use only 3 vegetable bouillon cubes with the same amount of water.]

Salt and pepper and Adobo without pepper to taste

Recipe for Gluten Free Vegan Gravy:

Sauté onions and garlic in 1 tbs spread until caramelized.

Add remaining spread and melt.

Remove from heat.

Add flour and stir until mixed well creating a thick paste.

Add about half the vegetable broth a little bit at a time while stirring.

Put back on high heat.

Continue adding the rest of broth while stirring and bring to a full boil.

Add dill, basil, and bay leaf.

Lower to medium high heat and stir frequently until reduced to about 1/2 original volume.

If using an electric stove it is best to remove from heat at this time to bring it to a temperature a little above serving temperature. If using a gas stove you can reduce to a low simmer.

When ready to serve add milk slowly while stirring.

Add salt and pepper and Adobo to taste.

Enjoy!!!

*****************************************Some Variations************************************

Marsala Sauce:

Sauté mushrooms first in additional 1 tbs of spread and set aside.

Only use 1 clove garlic or leave it out to your taste.

Add cooked mushrooms when you put gravy back on the heat.

Add 1/2 cup Marsala wine half way through the reducing process.

 

Burgundy Gravy:

Sauté mushrooms first in additional 1 tbs of spread and set aside.

Use only 3 bouillon cubes with 4 cups of water or 4 cups vegetable broth.

Add cooked mushrooms and then 2 tbs ketchup when you put gravy back on the heat.

Add 1/2 cup Burgundy wine half way through the reducing process.

Do not use milk.