Vegetarian Gravy with Roasted Garlic
Gravies (Almost) Like Grandma's
This rich and flavorful gravy makes a celebration out of mashed potatoes and roasted veggies--or try it spooned over a warm dish of creamy polenta.
1 large head garlic, about 1/2 inch sliced off the top (stem end)
1 tablespoon olive oil
1 1/2 ounces Veggie-Stock Gold® dissolved in 3 cups hot water
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon soy sauce (optional), plus additional to taste as needed
Ground black pepper
Preheat the oven to 350°. Brush the garlic with the olive oil, wrap it in aluminum foil, and roast it until it is tender, about 60 minutes. Remove the garlic from the oven and squeeze out the roasted cloves into a small bowl, mashing them with a fork until smooth.
In a saucepan, bring the diluted Veggie-Stock Gold® to a simmer and keep it warm.
In another saucepan, melt the butter over medium heat and add the mashed roasted garlic, stirring to blend. Add the flour and cook, stirring, for 2-3 minutes. Add the hot stock slowly, whisking constantly, then simmer for 5 minutes.
Add the soy sauce, if using, and season to taste with black pepper and additional soy sauce as needed.
To make this gravy gluten-free, just substitute rice flour for the all-purpose (wheat) flour, and use a gluten-free soy sauce.