Vail's Vegetarian Gravy (no drippings necessary)

By Vail Bee
@vailbee

Coming home from Thanksgiving, I was able to get a bunch of leftovers in my carry-on on the flight so I was very excited about bringing a bit of home cooking back with me. However, as we all know it is impossible to get any form of liquid on a plane so for the gravy I resorted to my own devices… because who eats Thanksgiving leftovers without gravy?!

Rating:

★★★★★ 1 vote

Serves:

a few

Cook:

30 Min

Ingredients

1 c: celery, chopped
1 c: carrots, chopped
1/2 c: onion, chopped
3-4 clove: garlic, chopped
1 large: rosemary sprig
1/2 tsp: dried oregano
1 can(s): vegetable broth
3 1/2 tsp: flour
2 1/2 Tbsp: marsala wine
2 Tbsp: butter
: salt and pepper

How to Make Vail's Vegetarian Gravy (no drippings necessary)

Step-by-Step

1Sautee onion, celery, carrots and garlic in a bit of olive oil in a small pot for about 5-7 minutes or until lightly browned.
2Add rosemary, oregano, salt, pepper and broth. Bring to a boil, then reduce heat to low and cook for about 20 minutes, NO MORE!
3Strain broth into a separate bowl and discard aromatic ingredients (celery, carrot etc).
4Melt the butter in the same empty pot and slowly stir in the flour until it becomes a chunky mess.
5Slowly add the broth, one large splash at a time. Halfway through adding broth, add the marsala wine, stirring in slowly. Slowly stir in the rest of the broth.
6Season with a little more salt and pepper and serve!