Vegan Herb Gravy Food

VEGAN HERB GRAVY

Vegan Herb Gravy image

Quick, easy vegan gravy with lots of flavor from fresh herbs. Tastes great on vegan meatballs, mashed potatoes, or your favorite vegan protein or side dish.

Provided by Brooke Ashby

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes

Time 10m

Yield 4

Number Of Ingredients 14

Ingredients

1 ¼ cups water
¼ cup olive oil
¼ cup fresh chives
4 sprigs fresh thyme, stemmed
1 sprig fresh rosemary, stemmed
8 leaves fresh basil
8 fresh parsley leaves
4 fresh oregano leaves
1 tablespoon tomato paste
1 tablespoon cornstarch
⅓ tablespoon vegetable base (such as Better than Bouillon®)
1 teaspoon minced fresh garlic
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine water, olive oil, chives, thyme, rosemary, basil, parsley, oregano, tomato paste, cornstarch, vegetable base, garlic, salt, and pepper in a blender. Blend until smooth.
Pour mixture into a saucepan and bring to a rapid boil for 1 minute.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 12.7 g, Fat 14.4 g, Fiber 5.6 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 134.1 mg, Sugar 0.9 g

HERB GRAVY (VEGAN, GLUTEN-FREE, OIL-FREE)

Herb Gravy (Vegan, Gluten-Free, Oil-Free) image

A simple, herb gravy made from healthy, whole-food ingredients

Provided by All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished wit

Categories Sauce

Number Of Ingredients 13

Ingredients

3 tablespoons brown rice flour
1/2 cup raw cashews
2 1/4 cups water - divided (See note)
1 teaspoon salt
2 teaspoon granulated onion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon (generous) dried rubbed sage
1/4 teaspoon granulated garlic
1/4 teaspoon dried marjoram
1/4 teaspoon (scant) dried oregano
1/8 teaspoon dried rosemary

Steps:

Over medium-low heat, lightly toast flour in a dry pan for about 5 to 8 minutes or until flour becomes very lightly golden. Stir often to ensure even toasting. Set aside to cool.
Place cashews and 1 cup water in blender. Blend until smooth.
Add flour and remaining 1 1/4 cups of water and blend until smooth.
Pour mixture into a saucepan. Whisk in salt and herbs.
Heat over medium-high heat, stirring constantly until gravy comes to a boil and is thickened. I use a heat-proof spatula for this.
Serve hot.

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