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 which I will make vegetarian.  I wanted to have an option for vegetarian gravy.  One cannot eat mashed potatoes without gravy, right?

Vegetarian Gravy

I have said it before and I will say it again, I am all about the sides 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 over-salted or too paste-like, along with being bright yellow thanks to most vegetarian broths.  I used my rich mushroom stock for this recipe and it came out so flavorful.  Lenny kept insisting that it was a beef-based gravy, and not vegetarian gravy, it has that much flavor.  The deep dark color is from the caramelized mushrooms in my stock recipe.  

Vegetarian Gravy

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 is so fast as well as easy.  Perfection every time!

Vegetarian Gravy


Vegetarian Gravy

** makes just under 4 cups of gravy


4 tablespoons unsalted butter, room temperature

4 tablespoons flour

4 cups rich mushroom stock



How To:

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.

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