Recipe:

Roasted Shallot Brown Gravy

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Serves 6 to 8

Take the pressure off of Thanksgiving by making this vegetarian roasted shallot gravy a day or two in advance. Spoon it over roasted vegetables or mashed potatoes in addition to roasted turkey.

Ingredients

4 to 6 medium shallots, peeled
1 tablespoon chopped fresh thyme
2 tablespoons extra virgin olive oil, divided
3 tablespoons unbleached flour
2 1/2 cups vegetable stock
2 tablespoons dry sherry or brown rice vinegar
2 tablespoons nutritional yeast flakes
1/4 teaspoon salt
1/2 teaspoon white pepper

Method

Preheat oven to 375°F.

Place shallots and thyme on a piece of aluminum foil and drizzle with a little olive oil. Gather up corners of aluminum foil to enclose shallots and place the packet in a pie pan.

Bake for 15 to 20 minutes or until shallots are soft when gently squeezed. Let cool.

Transfer to a blender or food processor, sprinkle flour over shallots and process 1 minute. Add vegetable stock, sherry, yeast flakes, salt and pepper, and blend for an additional 1 to 2 minutes to thoroughly combine. Transfer mixture to a small saucepan. Cook over medium heat while whisking constantly until gravy thickens. Taste and adjust seasonings as needed.

Nutrition

Per serving (About 5 oz/134g-wt.): 90 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 3g protein, 11g total carbohydrate (1g dietary fiber, 2g sugar), 0mg cholesterol, 250mg sodium

Tags: Vegetarian, Vegan, Sugar Conscious, Dairy Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.