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Vegetable Gravy
This simple roasted vegetable gravy creates some of the same flavors in a classic gravy, but in a meatless version. Enjoy it with any side dish, or ladled over roasted vegetables.
Ingredients
- 2 medium (175 g) carrots, cut into large chunks
- 2 (300 g) yellow onions, peeled, halved
- 3 (150 g) celery stalks, cut into large chunks
- ½ pound (227 g) crimini mushrooms, cleaned, halved
- 3 sage leaves
- 3 sprigs fresh thyme leaves
- 1 sprig fresh rosemary
- 2 Tablespoons raw brown rice
- 2 Tablespoons (30 ml) extra virgin olive oil
- 1 Tablespoon kosher salt, optional
- 4 cups (960 ml) vegetable stock
- 1 teaspoon ground black pepper
Directions
- Preheat oven to 400°F (205 °C).
- Fit the Food Processor with the Multi-Use Blade. Place carrots, onion, celery, and mushrooms into the Vitamix container and secure the lid. Pulse 8 to 10 times or until ingredients are chopped uniformly.
- Place chopped ingredients onto a sheet tray add the sage, thyme, rosemary, brown rice, olive oil, salt, and pepper. Mix to incorporate. Place into preheated oven, roast for 55 to 60 minutes or until golden brown.
- Once roasted, let cool slightly. Carefully place the roasted mixture and vegetable stock into the Vitamix blending container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Chef's Notes
- By chopping this mixture, you increase the surface area of the vegetables, allowing for more browning in the oven which leads to more flavor in your gravy. This mixture can even be roasted a day or two in advance, saving you time the day of. Unlike other gravies where the vegetables are removed from the final dish, this gravy is loaded with blended veggies and herbs, upping not only the flavor but the nutrients as well.
- If you don't have the Vitamix Food Processor, you can easily chop the vegetables using the wet or dry chopping method in your Vitamix blending container. Visit vitamix.com to see how it's done.
Ingredients
- 2 medium (175 g) carrots, cut into large chunks
- 2 (300 g) yellow onions, peeled, halved
- 3 (150 g) celery stalks, cut into large chunks
- ½ pound (227 g) crimini mushrooms, cleaned, halved
- 3 sage leaves
- 3 sprigs fresh thyme leaves
- 1 sprig fresh rosemary
- 2 Tablespoons raw brown rice
- 2 Tablespoons (30 ml) extra virgin olive oil
- 1 Tablespoon kosher salt, optional
- 4 cups (960 ml) vegetable stock
- 1 teaspoon ground black pepper
Directions
- Preheat oven to 400°F (205 °C).
- Fit the Food Processor with the Multi-Use Blade. Place carrots, onion, celery, and mushrooms into the Vitamix container and secure the lid. Pulse 8 to 10 times or until ingredients are chopped uniformly.
- Place chopped ingredients onto a sheet tray add the sage, thyme, rosemary, brown rice, olive oil, salt, and pepper. Mix to incorporate. Place into preheated oven, roast for 55 to 60 minutes or until golden brown.
- Once roasted, let cool slightly. Carefully place the roasted mixture and vegetable stock into the Vitamix blending container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Chef's Notes
- By chopping this mixture, you increase the surface area of the vegetables, allowing for more browning in the oven which leads to more flavor in your gravy. This mixture can even be roasted a day or two in advance, saving you time the day of. Unlike other gravies where the vegetables are removed from the final dish, this gravy is loaded with blended veggies and herbs, upping not only the flavor but the nutrients as well.
- If you don't have the Vitamix Food Processor, you can easily chop the vegetables using the wet or dry chopping method in your Vitamix blending container. Visit vitamix.com to see how it's done.
