Roasted Garlic and Parsnip Vegan Gravy | Special Diet Recipes | Whole Foods Market

Makes 2 cups,

about 10 to 12 servings

Ingredients:

1 large bulb garlic

1 medium (3 1/2-ounce) parsnip, peeled and cut into 1/2-inch-thick slices

1/3 cup blanched slivered almonds

1 1/4 cup mushroom broth (made from mushroom bouillon/base) or vegetable broth

4 teaspoons liquid aminos (such as Bragg)

1/2 teaspoon fresh thyme

1/4 teaspoon ground black pepper

Method:

Preheat the oven to 375°F. Cut garlic head in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack. Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons.) Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting. Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes. Add garlic, parsnip, broth, aminos, thyme and pepper to the blender. Blend until very smooth, 2 to 3 minutes. Transfer to a medium saucepan and cook at a bare simmer 2 to 3 minutes to allow flavors to blend. Add more broth or water if gravy is too thick.

Nutritional Info:

Per Serving: Serving size: about 1/4 cup, 35 calories (15 from fat), 1.5g total fat, 140mg sodium, 4g carbohydrates, (1 g dietary fiber, 1g sugar), 1g protein.