Vegetable Gravy with Fresh Herbs

  • ½ package of Vegan Sausage
  • 2 tbsp.+ 2 tbsp. vegetable oil; divided
  • 2 tbsp. margarine
  • 2 tbsp. all purpose flour
  • 1 medium onion; sliced
  • 6 button mushrooms; sliced
  • 1 small carrot; diced small or shredded
  • 3 cloves fresh garlic; minced
  • 1 1/2 tsp. fresh sage
  • 1 ½ tsp. fresh thyme
  • 1 tsp. fresh oregano
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ of a small zucchini; diced small or shredded
  • 2 cups homemade vegetable stock

In a medium sauté pan, cook sausage in 2 tbsp. vegetable oil until brown, drain, and set aside. Using the same pan, melt margarine and cook until slightly foamy. Stir in flour to create a roux. Cook until sandy in texture, stirring frequently. Remove from pan and set aside to cool slightly. In the same pan, sauté onions in the remaining oil and cook until translucent and tender. Add mushrooms and carrots and cook until tender. Add garlic, herbs, and remaining spices. Cook until fragrant then add stock. Bring to a boil, then reduce to a simmer. Stir in cooked sausage and whisk in roux to thicken. Continue cooking on low, for 15-20 minutes, then add zucchini. Taste and adjust seasoning if needed.

Posted in: ,