Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a pan. Slice onion very finely, and add to melted butter and cook until translucent on medium-low heat.
Stir in herbs and a pinch of salt and papper. Let cook for 2 more minutes. Add 1/4 cup of red wine and increase heat to medium until wine has reduced (about 5 minutes). Set onions aside.
In the same pot, melt the remaining butter. Create a roux by adding the flour, one tablespoon at a time and whisking together. Once your roux is golden in colour, slowly pour in the vegetable broth while whisking until the gravy thickens. For a thinner gravy, add more broth.
Stir in the onions and add more wine to taste. Sprinkle in salt and pepper to taste and serve over your Christmas goodies!
Option: You can also blend this gravy to make it smoother.
Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
Share this Recipe
Subscribe to Blog via Email
Heya! I'm Alex, a wannabe-vegetarian traveler currently living in Jerez de la Frontera, Spain. Here you can find vegetarian recipes from around the world as well as travel tips and tales.