This black garlic gravy is a quick way to make a different type of brown gravy for meatloaf — whether your meatloaf is made from beef or is vegan, as in this recipe. We’ve used Angela Liddon’s recipe for Lentil-walnut Loaf in The Oh She Glows Cookbook. Instead of the Balsamic Apple Glaze in the cookbook, we’ve added a twist by using our own Black Garlic Gravy recipe.
Ingredients
3/4 cup cold water
- 2 teaspoons cornstarch
- 3 Tablespoons Quarter Moon Farm Black Garlic Vinaigrette
- 4+ (to taste) Quarter Moon Farm Black Garlic cloves
- 1/4 cup soy milk
Directions
- Whisk the cornstarch into the water in a small pot.
Add the Black Garlic Vinaigrette and heat, whisking until fully incorporated.
- Let pot simmer on low.
- Peel black garlic cloves and mash with a mortar and pestle.
- Add mashed black garlic cloves into liquid mixture and continue to whisk.
- Add soy milk; heat until hot but not boiling.
- Add more water or soy milk if you desire a thinner gravy.
This is a delicious ‘company’ recipe and makes a lovely holiday meal!