Saturday, November 28, 2009

Sage Gravy

Great vegetarian gravy! I found a recipe in Whole Foods' newsletter many, many years ago, and as usual, I adapted it. Here is my version.


2 Tbsp. butter
3 Tbsp. unbleached flour
1 tsp. onion powder (or 1/2 onion, chopped and cooked in butter)
1/4 tsp. garlic powder (or 2 cloves, minced and cooked in butter)
1 Tbsp. celery flakes (or 1 celery stalk, chopped and cooked in butter;
            or a pinch of celery seed, ground in mortar and pestle)
2 cups vegetable stock
1-1/2 tsp. rubbed sage (or 3/4 tsp. powdered sage)
1/4 tsp. salt
1 tsp. soy sauce


Melt butter over medium-low heat in a large skillet. If using powdered onion and garlic, mix into flour before adding. Gradually stir flour mixture into melted butter, smoothing out the lumps with a spatula. Cook, stirring constantly for a few minutes until browned (not too dark).

Gradually stir in vegetable broth, smoothing out lumps, if any. Add celery flakes and remaining seasonings. Simmer, stirring frequently, until thickened. This gravy will get thicker as it cools.

Note; You can use fresh celery, onion, and garlic for a chunky gravy—it’s very hearty. If you prefer smooth gravy, use powdered seasonings. Fresh sage leaves give a much sharper flavor, and most folks prefer the rubbed sage taste.

Serves 4.

adapted from Whole Foods Market’s recipe:

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