Festive Gravy Recipe
Singersongwriter Lindsay Robertson
shares her no-fail gravy recipe.
“This gravy is easy, and adaptable to your taste and available ingredients; a bean, a broth, a thickener, andspices. Here’s how I made this one...”
1/2 a medium onion,
4 cloves of garlic
2 tsp thyme, 1 tsp sage
1 tsp olive oil
2 cups veggie broth
I can chick peas (14 oz)
2 tbsp soy sauce
2 tbsp arrowroot powder
(or any thickener like cornstarch, less for guar gum)
Salt and pepper to taste
Chop the onion and garlic and then saute in olive oil.
Add dried thyme and sage (increase amounts for fresh herbs), saute until herbs soften.
Put cold broth, arrowroot powder and chickpeas (drained and rinsed well) in a blender.
Blend till smooth.
Add onion mixture, blend until very smooth again.
Transfer to pot and cook on medium heat until it thickens, then turn down to med/min, add soy sauce and cook for a few more mins.
Add a little water if it’s too thick. Serve piping hot!
This delicious gravy was enjoyed with a side of maple-mustard brussell sprouts, new potatoes, and a glorious cranberry and hazelnut stuffed encroute from Field Roast. (buy one frozen at Karmavore for your next feast!)