Gratifying Vegetable Gravy [Recipe]

There are two types of people in this world; those who liberally dress their Thanksgiving dinner in gravy and those who prefer a healthy dollop of cranberry sauce instead. In spite of my sweet tooth, when it comes to roast dinners I’m pretty traditional and typically lean towards a generous pour of gravy. Don’t let it’s liquid consistency fool you though, as it can be far from light when it comes to calories.

Depending on how it’s made and quite how liberal you are with your pour, your gravy could contain between 10-20 grams of fat and carbs per serving. That’s a lot when you think about all the other foods you’re likely to consume throughout the day.

Gravy is typically made from the juice of cooked meat and thickened with flour or cornstarch. In this recipe, we cut the fat by using vegetables and water as the base for the sauce. So not only in this gravy fat-free, it’s also gluten free and completely vegan!

Now you can enjoy that extra slice of pumpkin pie cheesecake! ?

Want more macro-friendly recipes to get you through the holidays? Then check out our ebook, the Holiday Survival Guide. It’s packed full of helpful strategies & recipes to keep you on track all season long. 

Gratifying Vegetable Gravy

Roz Ackerman

This fat-free gravy has a full-depth of flavors and is completely vegan friendly! 

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine American

Servings 2 cups

Calories 26 kcal

Ingredients

  

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• 1 tablespoon water or olive oil (optional)
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 4 ounces mushrooms sliced (about 1 cup loosely packed)
• 1 medium Yukon golden potato cut into 1-inch chunks (4-6 ounces by weight)
• 2 tablespoons tamari gluten-free soy sauce
• 1 cup water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
• Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
• Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
• Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
• Adjust any seasoning to taste and serve warm over your favorite veggies or turkey dinner. Any leftover gravy can be stored in an airtight container for up to a week in the fridge.

Notes

If you’d prefer to avoid potatoes, you could use cauliflower or parsnips as a substitute, though you might need to use a little more for thickness. You could also use more mushrooms instead, which would give you more of a mushroom flavor if that's what you like! This recipe is easily adaptable as long as you taste as you go.

Nutrition

Calories: 26kcalCarbohydrates: 5gProtein: 1gSodium: 379mgPotassium: 67mgFiber: 1gSugar: 1gVitamin C: 6.6mgCalcium: 10mgIron: 0.2mg

Keyword Gluten Free, Gravy, vegan

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