nutritional information

Per 1/4-cup serving:

  • Calories: 33
  • Protein: <1 g
  • Total Fat: 1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 5 g
  • Cholesterol: 0 mg
  • Sodium: 15 mg
  • Fiber: <1 g
  • Sugar: <1 g
Vegan Gluten-Free

Parsley, Sage, Rosemary, and Thyme Gravy

Parsley, Sage, Rosemary and Thyme Gravy

Makes 2 1/2 cups

Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled.
  • 2 8-oz. russet potatoes, divided
  • 12 button mushrooms
  • 3 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 2 small onions, each cut into eighths
  • 3 cloves garlic, smashed
  • 1 Tbs. olive oil
  • ¼ cup dry red wine
  • 1 Tbs. tomato paste
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme or 1 tsp. dried thyme
  • 2 sprigs fresh rosemary or ½ tsp. dried rosemary
  • 2 sprigs fresh marjoram or ½ tsp. dried marjoram
  • 2 sprigs fresh sage or 1 tsp. dried rubbed sage
  • 2 bay leaves
  • 12 peppercorns

1. Preheat oven to 425°F. Quarter 1 russet potato, and place in large Dutch oven with mushrooms, carrots, celery, onions, and garlic. Toss with olive oil. Roast 30 minutes, stirring every 10 minutes, or until vegetables are deep brown on edges.

2. Transfer Dutch oven to stove top, and stir in wine, tomato paste, and 8 cups water. Add fresh herb sprigs, bay leaves, and peppercorns, and bring to a boil. Simmer, uncovered 30 minutes. Let stand 10 minutes.

3. Strain liquid (you should have 5 cups), and discard solids. Peel remaining potato, and cut into small cubes. Return broth to pot with potato, and season with salt and pepper, if desired. Simmer, uncovered, 30 minutes, or until liquid is reduced to 2 1/2 cups. Blend liquid with potato in blender or using immersion blender. Strain gravy through sieve or fine-meshed strainer. Season with salt and pepper, if desired. Reheat before serving, if necessary.

December 2012 p.36

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I made this for Thanksgiving this year (2015) and it was a huge hit! My (omni) husband loves it! It does yield a lot of gravy but keeps for a long time and even freezes well. I ate the carrots and potatoes rather than discarding them and they were also delicious! So far the best vegan gravy I've tried. I've had it on mashed potatoes & Field Roast Celebration Roast and even used it as a spread on a "Thanksgiving leftovers" sandwich.

Valerie C - 2015-12-11 17:58:36

I made this yesterday (thanksgiving 2015) and it was fabulous.

Kjpnut99 - 2015-11-27 15:08:16

I recommend keeping the roasted veggies after boiling and blending them into your vegan loaf (my favorite, lentils, walnuts and brown rice).

Jen - 2015-11-25 22:42:40

What is this good on?

Susan - 2014-12-19 00:41:25

seems like this would make a lot of gravy - if your a chef and have this kind of time as well. I don't cook with startchy foods so this person discards the veggies actually I prefer putting veggies into electric gril (inside) and I don't use gravy for anything. Drink the wine as long as its merlot and a good brand.

Skulls - 2014-12-17 22:07:52

So glad I found this recipe! I made it back in 2012 and it is the best! Having it on mashed potatoes makes my Thanksgiving!

Sheila Dassatti - 2014-11-23 21:28:41