Veggie Gravy

This Veggie Gravy perfect for Thanksgiving or any time you want a rich, delicious, and dairy-free savory sauce! Built from a vegetable foundation, nutritional bone broth, and pan drippings without the use of flour or butter for a thick, creamy, umami gravy. Trust me, I have served this to the most devout veggie haters and they never knew it was all veggies! The best part, the left overs make the best base for a turkey soup! Try our foolproof recipe for Roast Turkey.

Why You’ll Love This Recipe

Rich, Savory Umami: Using ingredients like bone broth, roasted onions, mushrooms, carrots, parsnips, and celery, creates a deep, meaty-tasting savory profile that rivals traditional poultry gravies.

Dairy-Free: No need for a lot of butter or flour to obtain a thick, savory gravy!

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Onion: an all-purpose onion most commonly used in cooking and has a strong flavor that mellows into a deep sweetness when cooked, caramelized, or roasted.

Celery: is a crunchy, fibrous green vegetable belonging to the parsley family.

Carrots: are root vegetables that are perfect for cooking or roasting and have a natural sweetness and robust flavor.

Parsnip: are a root vegetable but actually part of the parsley family. They look like carrots but are creamy in color and have a sweet nutty flavor.

White Mushrooms: impart a mild yet earthy flavor to this veggie gravy.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Chicken Bone Broth: simmered for many hours using roasted bones to extract deep nutrients and maximum collagen. I like Kettle & Fire.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Thyme: is a pungent herb that can withstand longer cooking times in stews and soups and adds a depth of flavor.

Sage: is a member of the mint family that has an earthy, sweet-yet-savory flavor that makes the perfect addition to any dish.

Instructions

Layer cleaned and cut veggies: in the bottom of your roasting pan.

Pour the bone broth: over top. When basting the turkey be sure there is enough liquid to keep the veggies covered, adding more bone broth as needed.

Sprinkle the spice: over top.

When the turkey is finished roasting: carefully move the veggies and broth to a large saucepan.

Immersion blend: till the gravy is smooth, adding more broth as needed to thin out to your desired consistency.

Add: more salt and black pepper to taste.

Note: extra bone broth may be needed so be sure to purchase extra and cooking time will vary based on the size of your turkey.

Enjoy!

Recipe Tips and Tricks

Use dried herbs: in this recipe as fresh herbs may not blend as smoothly.

Leftover gravy: from this veggie gravy recipe makes an amazing soup base by adding more broth and thinning out. Perfect for turkey soup or chicken soup!

Recipe Variations

Turnip: and almost any root vegetable added to the pan just adds more flavor! Play around and try different veggies.

Rosemary and parsley: can also be added for some extra herby goodness.

Turkey broth: makes a great alternative for the chicken bone broth in this veggie gravy recipe.

Storage Tips

You can store this veggie gravy in the fridge for up to 4 days when placed in an airtight glass container. I use Ball jars. It also freezes well for up to 6 months.

FAQ’s About Veggie Gravy

Why make a vegetable gravy if it’s not vegan?

Using turkey/chicken pan drippings gives the gravy a deeply savory, traditional mouthfeel while cutting down on the sheer amount of meat stock required.

Can you mix vegetable gravy with turkey drippings?

Yes. Combining a deeply roasted vegetable-and-mushroom base with a small amount of turkey pan drippings creates a hybrid gravy that is deeply flavorful and stretches a small amount of drippings much further.