This roasted garlic gravy is full of flavor and easy to make! It's absolutely perfect for holiday dinners and special occasions. One taste and you'll want to pour it on everything. This delicious gravy is also totally vegan, so everyone can enjoy it!
- 2 garlic bulbs
- 1 tablespoon olive oil, plus up to an additional tablespoon, as needed
- 3 tablespoons vegan butter
- 1 medium shallot, diced
- ¼ cup all-purpose flour
- 2 ½ cups vegetable broth
- 1 (3-inch) sprig fresh rosemary
- 1 tablespoon soy sauce
- Salt and pepper, to taste
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Preheat the oven to 400°F.
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Cut the tops off of your garlic bulbs, placing the cuts so as to expose the tops of as many garlic cloves as possible.
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Place each garlic bulb on a sheet of foil (Note 1), then drizzle the garlic with olive oil, evenly coating the garlic bulbs with oil.
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Loosely wrap the garlic bulbs in foil and place them into the oven. Roast the garlic for 30 to 45 minutes, until the cloves are soft, golden brown and caramelized.
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Open the foil and allow the garlic to cool slightly. Once it's cool enough to handle, squeeze the bulbs to extract the roasted garlic onto a small plate.
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Melt the vegan butter in a small saucepan over medium heat, then add the shallot.
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Sweat the shallot for about 10 minutes, stirring frequently, until it becomes very soft and just begins to brown.
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Add the flour and stir well to fully mix it with the vegan butter. Cook the mixture for about a minute, stirring constantly.
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Stir in the broth and rosemary, along with the roasted garlic (Note 2). Stir the mixture well to work out any lumps, using a whisk if needed.
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Raise the heat and bring the liquid to a boil, then lower the heat so that it is at a low simmer. Allow the mixture to simmer for about 10 minutes, until thickened slightly.
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Remove the rosemary from the pot and stir in the soy sauce. Blend the gravy until smooth ether using an immersion blender, or by transferring it to a standard blender.
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Season the gravy with salt and pepper to taste. (Note 3)
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Serve.
- Feel free to use a clay garlic roaster instead of foil, if you have one.
- You should have about ¼ cup of roasted garlic. If you have much more than that, feel free to add it all for more intense flavor, or save any extra for another use. Roasted garlic is freezer friendly and great for adding flavor to sauces, dressings, soups and stews. It's also great on crackers.
- If you'd like your gravy to be a bit thinner, whisk in some extra vegetable broth. If you'd like it to be thicker, remove a bit of gravy and whisk in some flour, then add the mixture to the pot and bring it back up to a simmer. Another option would be to directly add a quick mixing flour like Wondra to the gravy.