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veggie gravy all the veggies in a roasting pan being poured into a saucepan
Penny Kovacs

Veggie Gravy

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This Whole30 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!
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Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 12 people
Course: Dinner, Holiday
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 whole Onion large, peeled and quartered
  • 5 pieces Celery cut in 3" pieces
  • 5 whole Carrots cut in 3" pieces
  • 2 whole Parsnip peeled & cut in 3" pieces
  • 8 oz White Mushrooms left whole
  • 1 head Garlic peeled and cloves left whole
  • 3 quart Chicken Bone Broth or turkey or vegetable broth, see note
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Thyme Dried
  • 1 tsp Sage Dried

Method
 

  1. Layer the veggies in the bottom of your turkey roasting pan.
  2. Pour the bone broth over top. When basting turkey, be sure there is enough liquid keep the veggies covered, adding more broth as needed.
  3. Sprinkle with spices.
  4. When the turkey is done roasting, carefully move the veggies and broth to a saucepan.
  5. Immersion blend till creamy and smooth, adding more broth as needed to thin out to desired consistency.
  6. Add salt and Pepper to taste.
  7. Note that cooking time will vary based on the size of your turkey being roasted.
  8. Enjoy!

Notes

Have extra broth on hand as you may need extra to keep the veggies covered while cooking and then to thin the gravy out while immersion blending.

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