Roasted Red Pepper Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ stick of butter (4 tablespoons) Ό of a white onion 2 minced garlic cloves 1/2 cup all-purpose flour 1/3 jar of roasted red pepper, or 1 whole home roasted red pepper finely chopped ½ cup veggie stock or 1 tsp veggie bouillon 1 ½ cups of milk (cow, almond, cashew, oat, whatever), 2 cups if using bouillon 1 Roma tomato or other tomato variety you like (Romas are cheapest where I live) 2 tsp paprika 2 tsp oregano Dash of cayenne Salt and pepper to taste
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Directions: |
Directions:1. Heat butter on medium, add in onions and garlic, sautι until translucent 2. Add in seasonings and ½ cup flour 3. Mix in veggie stock, stir to combine if using bouillon add with milk 4. Add milk, stir to combine 5. Add in roasted red pepper and Roma tomato 6. Cook on medium low until thickened, stirring occasionally, add more milk to get desired consistency enjoy! |
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Number Of
Servings: |
Number Of
Servings:6 - 8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This can honestly go on anything. Breakfast food, roast potato dinner, meats, whatever. It is as easy as normal gravy but is definitely not light fare but probably could be adapted to be as such. I originally made it to go on what we call a shipwreck or trashcan meal we pulled together when my boyfriend was moving out and had to clean the food out of his fridge. It was AMAZING. Potatoes, spinach, black beans, cheesy eggs, all smothered in this dope sauce. Anyway here is the recipe. These are all approximations btw because when I made this originally I was totally winging it. I late made so over the top gravy bread with this that could totally be marketed and replace avocado toast (did beer bread with the gravy and crispy kale and it was phenomenal)
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