In honor of World Vegetarian Day 2017 AND Thanksgiving around the corner, I’m serving up a delicious vegetarian gravy to go alongside your turkey dinner this weekend (or should I say a gravy that your turkey can go alongside…). Finding ways to incorporate more vegetarian dishes is a great way to add more vitamins and minerals, as well as fibre to your diet, while reducing your intake of saturated fats. Mushrooms are a perfect substitute for meaty dishes because they still give you that texture you’re looking for. This gravy is so versatile – whether it’s a side to this weekend’s thanksgiving dinner, or on top of a homemade poutine, it’s a perfect plant-based substitute to your saucy side!
- 1 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 4 oz (app. 100 grams) mushrooms, finely chopped
- Salt and pepper, to taste
- 1 tsp oregano
- 1 tsp sage
- 1 tsp rosemary
- 1 tsp ginger
- 2-3 tbsp. of flour (can use gluten-free flour such as graham or rice flower)
- 3 cups of no salt-added vegetable stock
- Heat oil in a large sauce pan over medium heat. Add onions and lightly sauté.
- Add mushrooms and spices/herbs and cook until mushrooms are softened.
- Add flour and continue to cook and stir for 1 minute.
- Slowly add vegetable stock and bring mixture to a bring to simmer.
- Cook for 5-10 minutes – taste and add more spice/herbs until desired flavor is obtained.
- Add more vegetable stock in gravy is too thick.