Rosemary Gravy

Recipe: Rosemary Gravy \"potluck-gravy_300\"

Summary: Makes 3 1/2 cups


  • 1/4 cup coconut oil or olive oil
  • 1/4 cup each of diced onion, carrot, and celery
  • 2 cloves garlic, chopped
  • 1/2 cup all purpose or whole wheat flour
  • 3 cups vegetable stock
  • 2-3 tbsp tamari or soy sauce
  • 2 tbsp chopped fresh parsley
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp pepper
  • Salt to taste


  1. Heat oil in a medium sauce pan over medium heat; add onion, garlic, carrots and celery and cook for 5 minutes or until onion is tender. Stir flour into the vegetable mixture to absorb the oil and cook for 3 minutes, stirring frequently to prevent flour from burning. Add stock gradually until it is smoothly mixed in, bring to boil, decrease the heat to low. Add tamari, parsley, rosemary, thyme, sage, salt, and pepper and simmer for 10-15 minutes, stirring occasionally. If gravy is too thick, add more stock; if too thin, simmer uncovered to let some moisture evaporate. Season to taste; serve.
  2. Recipes are from the new Cooking Vegetarian by chef Joseph Forest and Vesanto Melina (Wiley Canada). Websites http://www.josephforest.com and www.camd58.sg-host.com.

Preparation time: 8 min

Cooking time: 10-15 min

Diet type: Vegan

Number of servings (yield): 3

Culinary tradition: USA (General)

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Vesanto Melina and Joseph Forest, Cooking Vegan (US), Cooking Vegetarian (Canada)


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