This Thanksgiving we are heading to the mountains to cook and overeat with another couple. The meal will be meat-heavy with a vegetarian flare. I am in charge of the turkey along with some traditional sides. I am going to make my side dishes vegetarian friendly, and I wanted to have an option for gravy as well. One cannot eat mashed potatoes without gravy, right? I have to say I am beyond pleased at how delicious my vegetarian gravy came out.
I have said it before and I will say it again, I am all about the side dishes during Thanksgiving and especially the gravy. I put it on the stuffing as well as the mashed potatoes, along with a drizzle or two over the turkey.
I tend to dislike most vegetarian gravies as they are either over-salted or too paste-like. Not to mention they are wildly bright yellow thanks to most vegetarian broths.
I used my rich mushroom stock for this recipe and it came out so so good! Lenny kept insisting that it was a beef-based gravy, and not vegetarian, it has that much flavor. The deep dark color is from the caramelized mushrooms which adds great depth to the flavor.
I use the same method for this vegetarian gravy recipe that I use for my meat-based gravy recipes. It is the beurre manie method, (little how-to video) which is basically making a paste out of butter and flour. This method creates a super smooth gravy with no lumps and it is so fast as well as easy. Perfection every time!
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons flour
- 4 cups rich mushroom stock
Mix together butter with flour to form the beurre manie.
Place turkey stock in a large, shallow frying pan or roasting pan from the turkey on the stove over medium heat.
Whisk in the beurre manié until smooth, then switch to a wooden spoon and continue stirring until thick.
Season to taste with salt and pepper.
This recipe makes just under 4 cups of gravy. Be sure to take the extra time to make our rich mushroom stock as this is what will make this gravy amazing!