November 16, 2008
condiment, fall, gluten-free, side, vegan, winter
My vegetarian (it's actually vegan) gravy is one of my most coveted recipes. I look forward to digging out this recipe each November, experimenting with different vegetables I have in the fridge or look particularly lovely at the market and, most importantly, drowning my potatoes, stuffing, bread and another other dish on my plate that gets in the way of this thick, earthy sauce. Here I've paired it with baked sweet potatoes I got from the CSA. I wanted a simple accompaniment for the gravy here, but for Thanksgiving, perhaps a sweet potato casserole would be in order. Either way, the slightly sweet sweet potato marries well with the root vegetable-based vegan gravy.
Servings: 6
Time: About 40 minutes active; 2 hrs total
Price: About $15.50 total; $2.57 total
Nutrition (per serving):
Calories: 327.9
Protein: 7.2g
Fat: 1g
Saturated fat: 1g
Carbohydrates: 59.1g
Fiber: 8.4g
Sodium: 1177.5mg
Cholesterol: 1.6mg
High In:
Good Source:
Low In: