Vegetarian Gravy Recipe

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Vegetarian Gravy
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Ingredients:

Directions:

  1. Preheat the oven to 375°F.
  2. Spread the vegetables and thyme in a single layer in a dry heavy-bottomed flameproof roasting pan. Roast until any juices released by the vegetables have caramelized on the bottom of the pan, about 2 hours. Stir the vegetables using a wooden spoon to scrape up the crust on the bottom and sides of the pan. Continue roasting, stirring occasionally, until there is a brown crust covering the bottom of the pan, about 1 hour.
  3. Transfer the pan to the stove and add 1 cup of water. Bring to a boil, and continue boiling until the water dries out and caramelizes on the bottom of the pan, 3 to 5 minutes. With the pan over high heat, continue to caramelize the vegetables for 10 more minutes, adding drops of water to any dry spots and using a wooden spoon to scrape up the crust forming on the bottom of the pan.
  4. Add 3 cups of vegetable broth or water to the roasting pan and bring to a simmer while scraping the caramelized juices on the bottom of the pan with a wooden spoon. Continue simmering and scraping for about 1 minute.
  5. Pour the liquid and vegetables through a fine-mesh strainer set over a blender, pushing down on the vegetables to release their juices. Add about 3/4 cup of the vegetables to the blender (discard the remaining vegetables) and purée on high for 1 minute. Strain the gravy again, pushing on any remaining solids to help thicken the gravy. Season to taste with salt and pepper and garnish with parsley, chervil, or tarragon, if desired. DO AHEAD: Gravy can be made ahead and kept covered in the refrigerator, up to 3 days. Reheat in a small saucepan over moderate heat.
  6. Cook's Note: If you want thicker gravy, use butter and flour to make a roux. In a small saucepan, melt the butter. Sprinkle with the flour and cook over moderate heat, stirring constantly, until the mixture bubbles and turns golden brown, about 5 minutes. Gradually whisk in the gravy and bring it to a boil, then lower the heat and continue cooking until the mixture thickens.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 527.24 Kcal (2207 kJ)
Calories from fat 171.44 Kcal
% Daily Value*
Total Fat 19.05g 29%
Cholesterol 34.22mg 11%
Sodium 2048.28mg 85%
Potassium 2214.56mg 47%
Total Carbs 79.65g 27%
Sugars 22.66g 91%
Dietary Fiber 14.43g 58%
Protein 15.73g 31%
Vitamin C 79.1mg 132%
Vitamin A 0.5mg 17%
Iron 7mg 39%
Calcium 204.6mg 20%
Amount Per 100 g
Calories 53.81 Kcal (225 kJ)
Calories from fat 17.5 Kcal
% Daily Value*
Total Fat 1.94g 29%
Cholesterol 3.49mg 11%
Sodium 209.05mg 85%
Potassium 226.02mg 47%
Total Carbs 8.13g 27%
Sugars 2.31g 91%
Dietary Fiber 1.47g 58%
Protein 1.61g 31%
Vitamin C 8.1mg 132%
Vitamin A 0.1mg 17%
Iron 0.7mg 39%
Calcium 20.9mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.3
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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