Young and Hungry

Veg Day on Y&H: How to Make a Good Vegetarian Gravy


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Some of you may already know about my dislike for the standard roast turkey, an often juice-less and/or gamey bite of bird that requires a small vat of gravy to make it palatable. Unless that turkey comes smoked, brined, deep-fried, or Judy-fied, I'll take a roasted lamb over a roasted turkey any day, particularly the holi-days.

I say that as prelude to this: I don't feel a ton of sympathy for vegetarians during the turkey-heavy holidays. Frankly, they're not missing much, particularly if their families produced the same dried-out birds mine did over the years. My gaze becomes much more sympathetic, however, when I think about gravy, that savory soup of pan-drippings, thickener, seasonings, and, if you're lucky, giblets. How you can eat mashed potatoes without that brown gold is beyond my limited imagination.

There are, of course, a number of good veg-friendly gravies out there, like this one. This recipe includes a number of strong flavoring agents, including soy sauce, sage, and both garlic and onions, those two delicious bulbs of the allium family. The only strange thing about the recipe its is lack of specificity over "broth." I'd recommend a mushroom broth, which will give you a deep, woodsy flavor.

All together, I think the gravy will go a long way toward making you forget about your heathen, meat-eating brothers and sisters and cousins — and how much more fun they're having at the dinner table than you.

  • B

    I'm a big fan of mushrooms (broth and a mix of varieties of whole / wild) and shallots for veggie gravy too. Last year at TG made a root vegetable mash (cauliflower, parsnip, potato, celery root) with a great mushroom gravy. Big hit, even with meat eaters.

  • KMango

    If you ever happen to find yourself in Asheville, NC around breakfast time, go immediately to the Early Girl Eatery on Wall Street.

    Their vegetarian biscuits with gravy is a sage-filled, creamy dream that sets the bar for this southern favorite.

    http://www.earlygirleatery.com/

    Man I miss that place.

    Regarding the video link: I'd have added salt and pepper while the aromatics were sauteing to further develop flavor from the beginning. I'd have then used low-sodium broth, and made sure to taste the concoction just before adding the soy sauce to ensure I was not creating a pot-o-salt.

    Special thanks for featuring veggies today!

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