Celebrate the holidays with a plant-based gravy that doesn’t compromise flavor or irritate sensitive digestion this time of year. Using vegetable broth and nut milk instead of the traditional animal based alternatives, and fresh herbs, this gravy will compliment nearly any holiday meal.
2 cups of vegetable broth
2 leeks, finely chopped
2 garlic cloves, finely chopped
½ cup ghee
1 cup almond milk or other nut milk
4 tbsps all purpose flour
2 teaspoons ground cumin
1 tablespoon tarragon or sage, finely chopped
Salt to taste
Prep all vegetables. In a large hot pan over medium heat, add ghee, garlic and leeks until softened and caramelized. Stir often to prevent from burning.
In a stock pot add almond milk and flour and whisk until all clumps are dissolved and mixture thickens.
In a separate stock pot, add vegetable broth, herbs, leek mixture and almond milk and flour mixture together and whisk until well combined on medium heat. Allow to boil and whisk often until mixture reduces and thickens.
Serve warm over our holiday nut loaf and stuffing.
Follow this recipe, step by step, over on our Youtube Channel
2 cups of vegetable broth
2 leeks, finely chopped
2 garlic cloves, finely chopped
½ cup ghee
1 cup almond milk or other nut milk
4 tbsps all purpose flour
2 teaspoons ground cumin
1 tablespoon tarragon or sage, finely chopped
Salt to taste
Prep all vegetables. In a large hot pan over medium heat, add ghee, garlic and leeks until softened and caramelized. Stir often to prevent from burning.
In a stock pot add almond milk and flour and whisk until all clumps are dissolved and mixture thickens.
In a separate stock pot, add vegetable broth, herbs, leek mixture and almond milk and flour mixture together and whisk until well combined on medium heat. Allow to boil and whisk often until mixture reduces and thickens.
Serve warm over our holiday nut loaf and stuffing.
Follow this recipe, step by step, over on our Youtube Channel
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