Being a vegetarian doesn’t mean that I don’t enjoy Thanksgiving (contrary to what some people may assume.) In fact, I’ve never loved Thanksgiving more than I do now!
This is my first year hosting my own (little) Thanksgiving and I am going all out!
This weekend I’m making a green bean casserole, sweet potato casserole, buttery corn, and pecan pie!
No Thanksgiving table is complete without gravy and this vegetarian gravy is the BEST gravy that I have ever made or tasted.
It is full of rich, creamy flavor and is delicious drizzled or by the spoonful (if you’re one of those people: spoiler alert I totally am! #noshame).
I never was one much for gravy before I started making it myself.
A good gravy is an absolute necessity at Thanksgiving, so I don’t settle for anything less than amazing.
This gravy definitely delivered!
Make this for your Thanksgiving table this year and watch as everyone fights over it (meat eaters included.)
Added bonus: it’s super easy to make if you want to test it out before the big day. This will be my go to gravy recipe from now on!
- 8 Tablespoons unsalted butter, divided
- ¾ cup diced onion
- 3 cloves of garlic, minced
- 1 cup sliced baby bella mushrooms
- 3 teaspoons tamari
- 3 cups vegetable broth
- ⅓ cup all purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ teaspoon ground sage
- In a sauce pan, melt 2 tablespoons of butter
- Add onion, garlic, and mushrooms and sautee for 8-10 minutes, or until it cooks down
- Remove mixture from pan and place in blender
- Blend mushroom mixture with 1 cup of vegetable broth in a blender until smooth, set aside
- Melt remaining 6 tablespoons of butter in the sauce pan
- Add flour and whisk for 1 minute constantly
- Add 2 cups of vegetable broth and tamari, and continue stirring
- Add the blended mushroom mixture and continue to stir
- Continue whisking for 5-10 minutes, or until the mixture thickens
- Add sage and salt and pepper to taste (see amounts that I used above)