And while I love a basic gravy, like my super simple vegan gravy, sometimes I like to jazz things up a bit. I did this before with my whiskey-spiked mushroom gravy. This year I decided to give roasted garlic gravy a try, and oh my…it was heavenly! This gravy is pretty similar to my standard vegan gravy recipe, with a little variation in seasonings. For this one we’ll be adding a couple bulbs of roasted garlic and a sprig of rosemary. Yes, that’s right: we’re using two whole bulbs of garlic! That might sound like a lot, but roasting garlic drastically mellows the flavor and even adds a bit of sweetness. Trust me, this gravy can take it! You’ll need to roast your garlic first. Cut the tops off of your bulbs, then drizzle them with olive oil and wrap them loosely in foil. Pop them in the oven until the cloves are soft and caramelized. When they’re done, open the foil, let them cool a bit, then squeeze the bulbs to extract the roasted garlic. Tip: For more guidance on this step, see my guide on how to roast garlic. Tip: Use a wire whisk to break up any clumps of flour in the gravy, should they form. Tip: You can thin your gravy with some extra broth if you’d like. Or, if you prefer a thicker gravy, whisk in some flour. I recommend using a quick mixing flour, like Wondra, to avoid having clumps form. Season your roasted garlic gravy with salt and pepper to taste, and it’s ready to serve! Pour in on vegan mashed potatoes, stuffing, or even biscuits. Enjoy!
More Vegan Holiday Side Dishes
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