nutritional information

Per 1/4-cup serving:

  • Calories: 137
  • Protein: <1 g
  • Total Fat: 8 g
  • Saturated Fat: <1 g
  • Carbohydrates: 15 g
  • Cholesterol: 0 mg
  • Sodium: 85 mg
  • Fiber: <1 g
  • Sugar: 9 g
Vegan

Pear and Port Gravy

Makes 1 2/3 cups

Substitute pomegranate or grape juice for the port and red wine if you want to make this sophisticated gravy recipe sans alcohol.
  • 3 Tbs. olive oil
  • 1 cup chopped leek (white and pale green parts)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. finely chopped fresh rosemary
  • 1 ½ Tbs. all-purpose flour
  • 1 ½ cups Rich Vegetable Broth
  • 1 cup vegan tawny port
  • 1 cup organic pear juice
  • ½ cup dry red wine
  • 1 ½ tsp. tomato paste

1. Heat oil in large saucepan over medium heat. Add leek, garlic, and rosemary. Sauté 3 minutes, or until leek softens. Sprinkle flour over leek. Stir 3 to 4 minutes, or until flour starts to color.

2. Add Rich Vegetable Broth and remaining ingredients, and bring to a boil, whisking constantly. Reduce heat to medium-low, and cook 50 to 60 minutes, or until gravy is reduced to about 1 2/3 cups, stirring occasionally. Season with salt and pepper, if desired.

November 2013 p.51

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