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November 22, 2009 / Wendy Joan

And Flights of Gravies Sing Thee To Thy Rest

On the eve of my third turkey-less Thanksgiving, I have one thing on the mind–gravy.

Year 1, I didn’t think ahead and went without. Year 2 I bought a mushroom gravy from Whole Foods, which was so excellent that even the turkey eaters added it to their mashed potatoes.

But because of my recent surge in culinary endeavors, store bought gravy just will not do this year.

I’m planning to do a gravy test Wednesday night (hence the “flights of gravies”), to try out a few recipes and bring the best to Thanksgiving dinner the next day. Hopefully you can freeze gravy.  Here are the contenders:

Vegetarian Gravy from allrecipes.com (tipped off by Mom):

Ingredients:

– 1/2 cup vegetable oil

– 1/3 cup chopped onion

– 5 cloves garlic, minced

– 1/2 cup all-purpose flour

– 4 teaspoons nutritional yeast

– 4 tablespoons light soy sauce

– 2 cups vegetable broth

– 1/2 teaspoon dried sage

– 1/2 teaspoon salt

– 1/4 teaspoon ground black pepper

Directions:

1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.(Prep time, 10 minutes; Cook time, 20 minutes; yield 2 1/2 cups.)

Roasted Shallot Brown Gravy from Whole Foods:

Ingredients:

– 4 to 6 medium shallots, peeled

– 1 tablespoon chopped fresh thyme

– 2 tablespoons extra virgin olive oil, divided

– 3 tablespoons unbleached flour

– 2 1/2 cups vegetable stock

– 2 tablespoons dry sherry or brown rice vinegar

– 2 tablespoons nutritional yeast flakes

– 1/4 teaspoon salt

– 1/2 teaspoon white pepper

Directions:

Preheat oven to 375°F.

Place shallots and thyme on a piece of aluminum foil and drizzle with a little olive oil. Gather up corners of aluminum foil to enclose shallots and place the packet in a pie pan.

Bake for 15 to 20 minutes or until shallots are soft when gently squeezed. Let cool.

Transfer to a blender or food processor, sprinkle flour over shallots and process 1 minute. Add vegetable stock, sherry, yeast flakes, salt and pepper, and blend for an additional 1 to 2 minutes to thoroughly combine. Transfer mixture to a small saucepan. Cook over medium heat while whisking constantly until gravy thickens. Taste and adjust seasonings as needed.

Vegetarian Cashew Gravy on About.com:

Ingredients:

– 2 cups water

– 1/2 cup cashews

– 2 tablespoons cornstarch

– 2 tablespoons onion powder

– 1/2 teaspoon salt

Directions:

Place all the ingredients in a blender and liquify.

In a medium saucepan over medium heat, heat the gravy, stirring constantly, until thick.

Add more water if the gravy becomes too thick.

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One Comment

Leave a Comment
  1. Pam B / Nov 23 2009 9:37 am

    Wendy-
    I e-mailed you my suggestion re: gravy before I opened up Facebook!!!!
    Good luck and please let me know how they turn out!
    Mom

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