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Roasted Shallot Brown Gravy

Serves 6 to 8
Time 30 min
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 medium shallots, peeled
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups vegetable stock
  • 2 tablespoons dry sherry or brown rice vinegar
  • 2 tablespoons nutritional yeast flakes
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon white pepper
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Method

Preheat the 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.

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.
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  • 4 medium shallots, peeled
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups vegetable stock
  • 2 tablespoons dry sherry or brown rice vinegar
  • 2 tablespoons nutritional yeast flakes
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon white pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.