Roasted Shallot and Garlic Gravy - Vegan

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Roasted Shallot and Garlic Gravy - Vegan

4 oz. shallot, peeled

6 cloves garlic, peeled

1 T. freshly chopped thyme

olive oil

3 T. unbleached flour

2 1/2 cups vegetable stock

2 T. dry sherry

2 T. nutritional yeast flakes

1/4 t. salt

1/4 t. white pepper

 

 

In a piece of aluminum foil, place the shallot and garlic cloves,

sprinkle the fresh thyme over the top, and drizzle with a little olive

oil. Gather up the corners of the aluminum foil to enclose the shallot

and garlic, and place the packet in a pie pan. Bake at 375 degrees for

15-20 minutes or until the shallot is soft when gently squeezed.

Remove the pie pan from the oven and allow the contents of the foil

packet to cool for 5 minutes. Transfer the contents of the foil packet

to a blender or food processor, sprinkle the flour over the top, and

process for 1 minute. Add the remaining ingredients and blend for an

additional 1-2 minutes to thoroughly combine. Transfer the mixture to

a small saucepan. Cook over medium heat while whisking constantly

until the gravy thickens. Taste and adjust the seasonings as needed.

Serve on top of your favorite vegetables, mashed potatoes, biscuits,

or main dishes.

 

Yield: 3 Cups

 

Author: Chef Beverly Lynn Bennett " The Vegan Chef "

Formatted by Chupa Babi in MC: 10.26.03

 

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