Amazing Vegetarian Gravy

This gravy will not disappoint - in fact when I served it at Thanksgiving the last few years and everyone was raving and asking for the recipe.  I had two 'meat eaters' tell me it was the best gravy they had ever had! It really thew them for a loop when I told them it was a vegetarian gravy - they had no clue!!

Bottom line...you do not have to stand over the stove and frantically try to make gravy with your turkey drippings while the whole family waits to eat. And you certainly don't have to buy canned -huge yuck! You can make this gravy while your bird roasts or the stock and/or the gravy can be made up to 3 days in advance and stored in an airtight container in the fridge. It also freezes really well, so you can make a big batch for all your holiday meals at once. Just defrost in the fridge overnight (if needed) and reheat on the stove top over low heat when you are 20-30 minutes away from serving. 

This recipe also includes very simple conversion instructions to make it gluten free, dairy free, and vegan! It is also one of 24 delicious recipes included in our new, Anti-Inflammatory Diet Holiday eCookbook. This book is loaded with clean meals that your whole family love this holiday season - download your copy here today!

ROASTED GARLIC VEGETARIAN GRAVY (PRINT RECIPE)
Makes 4-5 cups gravy

Ingredients:
1 large head garlic
2 tablespoons grapeseed oil plus additional for drizzling
1 leek, quartered and washed
1 onion, left unpeeled, quartered
2 carrots, quartered
2 celery ribs, quartered
1 bay leaf
1/2 teaspoon black peppercorns
1 1/2 cups dry white wine (sub more broth if you are sensitive to alcohol)
1/3 cup soy sauce
6 cups cold water
5 tablespoons organic unsalted butter, organic ghee, or vegan butter
1/3 cup all purpose flour, brown rice flour, or quinoa flour
½ teaspoon salt
½ teaspoon pepper

Directions:

1. Preheat oven to 400 degrees.
2. Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.  When done, remove cloves from peels and smush with a fork until resembling a puree. Set aside.
3. While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. 
4. Stir in wine and boil until most has evaporated. 
5. Add soy sauce and water and simmer, uncovered, 30 minutes.
6. Strain stock through a fine-mesh sieve into a large measuring cup. You should have about 4 cups total.  If you do not, boil to reduce; if less, add water.
7. Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, and then simmer 3 minutes. 
8. Season with salt and pepper and enjoy with your favorite holiday fixings!!

Happy Holidays!
~Billie