Roasted Shallot and Garlic Gravy

 
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

 

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1999-2002  Beverly Lynn Bennett