Giving Out My Secrets....
If we've hung out during the Holiday season together before, there's a couple of things you probably already know about me:
* I host Thanksgiving every year.
* I have a small family who nevertheless requires an exceptionally high ratio of potato dish varieties to humans.
* Myself (and several other family members) are vegetarian.
* Despite that I still make alllll the roast beasts with the accompanying gravies.
Making the switch to vegan/vegetarian sides is really pretty easy -- swap out veggie broth for anything animal based, exchange olive oil or ghee for butter in savory recipes (applesauce in sweet).
But the challenge? Making gravy out of something that does not product fats/juices (like a vegan Celebration Loaf).
About 10 years ago I came across THE BEST (and easiest) vegetarian/vegan mushroom herb gravy recipe that I can't live without. Apparently neither can my carnivores because -- at the end of the night -- the mushroom gravy is always gone (even with a triple batch) and I'm forcing relatives to take home tubs of the turkey and ham gravies.
I know this Thanksgiving will likely look a bit different this year, which is why I wanted to add a little cheer and share my favorite gravy recipe with you.
The best part? This can be made the night before (hallelujah for less day-of chaos!), just be sure to have extra veggie stock and sage on hand to thin it out (and possibly adjust the seasoning) as it will thicken up overnight.
Pro tip: double this recipe at the minimum. This goes great on all the sides for Thanksgiving Part II even if there's *real* turkey or ham on the plate. I also go waaaay heavier on the seasonings than the recipe calls for; the listed amounts are a great starting point, and then doctor it to make it your own.
Mushroom Herb Gravy Recipe
2 cloves Garlic
8 oz Mushrooms
3 sprigs Thyme, fresh
2 cups Vegetable Broth
Baking & Spices
3 tbsp all-purpose Flour (Wondra brand works the best)
1 tsp Sage, dried
1 tsp Salt and pepper
3 tbsp Butter, Ghee, or Extra Virgin Olive Oil