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Vegetarian Gravy

Vegetarian Gravy

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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.  

Vegetarian Gravy

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!

Vegetarian Gravy

 

 

Yield: 4 cups

Vegetarian Gravy

Vegetarian Gravy

The smoothiest and most flavorful vegetarian gravy made with our rich mushroom stock. Most meat eaters cannot believe it is vegetarian friendly.

Prep Time 10 minutes
Cook Time 5 minutes 3 seconds
Total Time 15 minutes 3 seconds

Ingredients

  • 4 tablespoons unsalted butter, room temperature
  • 4 tablespoons flour
  • 4 cups rich mushroom stock
  • salt
  • pepper

Instructions

    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.

Notes

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!

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