I am dying. You won’t miss the meat in the savory, herb-studded gravy. Add in the carrot and mushrooms and cook for about 5 minutes, until tender. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled. This gravy is rich, creamy, and oh-so-savory. By far the best gravy I have made! 1. Set a medium-large skillet over medium heat. Simmer for 15 minutes or until the gravy has thickened, stirring occasionally. In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent. Add about 12 oz of veg broth into the pan and bring it up to temperature, then whisk in 3 tablespoons of tahini, a tablespoon of nutritional yeast, and a teaspoon or so of finely-chopped rosemary. So happy to hear you enjoyed the recipe! Glad you enjoyed it Vern! I’m so happy to hear it! Perfection! This gravy is sure to please any vegetarian or even non-vegetarian. Once the roux starts to bubble, turn heat to low. 4. 🙂. Plus now you have me thinking about a veggie pot pie! The end result is a tender, delicious biscuit, that in this case is also studded with fresh rosemary to give it a great herb-y flavor. When the pan is hot add the onions, mushrooms, leek, celery, carrot, garlic & salt & pepper. The liquid smoke seem to take over the aroma and taste of the gravy. That’s a great idea! It is just enough flavor to tingle the tastebuds in the best way possible. 🙂. Use … Share a photo and tag us — we can't wait to see what you've made! And, it can easily made vegan with just one swap! You can leave some of the onions or mushrooms unblended for more … Add in the coconut oil and use a pastry cutter to cut the oil into the flour. Great hangover food! This made me smile so much! To make this vegan/plant-based, I have an easy pastry recipe that I use for my savory pies. It was rich and thick enough to be the basis for a veggie pot pie as well, I think. Pat the dough into a circle that is about 3/4 inch thick. *I have a more traditional recipe that I shared last year – you can get that recipe here. 2. Parsley, Sage, Rosemary, and Thyme Gravy Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Sprinkle in the flour and cook for 1 to 2 minutes, stirring frequently. It looks so comforting and you don’t have to worry about feeling like crap after from all of the unnecessary fat. Top with cheese curds and then pour gravy … Big thanks for a wonderfully clear and flexible recipe. First, let’s talk about the biscuits. That was delicious!! Transfer gravy to a blender(or use an immersion blender) and blend until smooth and creamy. All you have to do is substitute vegan … Dark vegan gravy. Thank you for great recipe. Learn more about Nicole here. At this point, the gravy will probably be quite thin. Fresh rosemary: You can substitute fresh rosemary with 1/2 teaspoon dried rosemary Reheating this vegetarian gravy: Reheat the gravy in the microwave and whisk to get rid of any lumps Storing veg gravy: This gravy stores well in the fridge for … Bring veggie stock to a boil in a medium saucepan. Love this! Change up the flavor of this vegan gravy by adding different herbs such as rosemary, basil, or thyme. haha And yes, you should try the coconut oil in biscuits – it’s so good! Hope you enjoy it!! Place broth, water, celery root, dried mushrooms, shallots and garlic into large pot and bring to a boil over high heat. Cold unsalted butter (cut into chunks) will work as well! I made this for dinner yesterday and it was so good! It’s the star of the show and you don’t have to be a vegetarian to love this gravy. What a great veggie alternative to such a classic breakfast! So happy to hear you enjoyed it Danielle! I loved using all the veggies in the gravy instead! 🙂. Maybe cause I’m out here on the west coast. For Vegan … I grew up in the northeast too so it wasn’t until college that I heard of it! When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Or, if you prefer, serve with your favorite homemade vegetarian gravy recipe. Vegan rosemary gravy Inspired by White Vegan Gravy Servings: Enough for approximately 5-6 generous servings to cover a plate of mashed potatoes along with the rest of the food. Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Line a baking sheet with parchment paper and set aside. The same amount should be fine (although we’ve only tested these specifically with the coconut oil)! Top with a sprinkle of fresh chives and serve immediately. That gravy could be amazing over fried green tomatoes. Growing up in the northeast, I’ve somehow never gone the biscuits and gravy route for breakfast, and it is SUCH A SHAME. 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