Thanksgiving Veggie Gravy

Thanksgiving Veggie Gravy

As I mentioned yesterday, today’s recipe is a side for the mashed potato – the Thanksgiving gravy. The vegetarian version is pretty much similar to soup except for the herbs that we add. I usually add Italian herbs for most of my soups but for this one you can use fresh or dried thyme, oregano or sage. For these winter days the mashed potato with the gravy is a perfect choice. These are easy to prepare recipes.

MashedPotatoGravy

I think the regular Thanksgiving gravy uses chicken stock or turkey stock along with roasted turkey drippings. From what I heard not much vegetables are added. But in my vegetarian version I went with vegetable stock (obviously right) and I also added veggies. Doesn’t it sound similar to soup? Oh yeah but it’s thicker than minestrone or pasta soups and also with less veggies.

ThanksgivingGravyFeature

So here is the third thanksgiving recipe,

  • Vegetable stock – 16 oz can
  • Salt – ½ tsp ( If the vegetable stock is homemade and you haven’t added salt adjust accordingly or if its low sodium store bought adjust the salt accordingly)
  • Pepper powder – 1 tsp
  • Celery stalk – 1
  • Bay leaf – 1
  • Olive oil – 1 tsp
  • Mushrooms – 4 to 5
  • Carrot – 1
  • Shallots – 3
  • Corn starch – 1.5 tbsps.
  • Water – 3 tbsps.
  • Herbs Fresh/Dried – 2 tsp (I used oregano)

Steps:

  • Chop the celery, carrots, mushrooms and shallots.
  • Heat the soup pot or pan and add the oil.
  • Once the oil is hot add the bay leaf and shallots and sauté for a minute.
  • Now add the remaining veggies, salt and pepper powder and the herbs that you are using.

Veggies

  • Sauté for couple of minutes and add the veggie stock.

AfteraddingStock

  • Let the veggies cook in the stock till they turn tender.
  • Mix the corn starch in water and keep it ready.

AfterAddingCornMix

  • When the veggies are cooked add the corn starch mix and once the gravy thickens turn off the heat.

ThanksGivingGravy

That’s it the gravy is ready.

Thanksgiving Veggie Gravy
Serves 4
A Vegetarian Version of Thanksgiving Gravy - perfect side for mashed potatoes.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. Vegetable stock – 16 oz can
  2. Salt – ½ tsp (See notes below)
  3. Pepper powder – 1 tsp
  4. Celery stalk – 1
  5. Bay leaf – 1
  6. Olive oil – 1 tsp
  7. Mushrooms – 4 to 5
  8. Carrot – 1
  9. Shallots – 3
  10. Corn starch – 1.5 tbsps.
  11. Water – 3 tbsps.
  12. Herbs Fresh/Dried – 2 tsp (I used oregano)
Instructions
  1. Chop the celery, carrots, mushrooms and shallots.
  2. Heat the soup pot or pan and add the oil.
  3. Once the oil is hot add the bay leaf and shallots and sauté for a minute.
  4. Now add the remaining veggies, salt and pepper powder and the herbs that you are using.
  5. Sauté for couple of minutes and add the veggie stock.
  6. Let the veggies cook in the stock till they turn tender.
  7. Mix the corn starch in water and keep it ready.
  8. When the veggies are cooked add the corn starch mix and once the gravy thickens turn off the heat.
Notes
  1. If the vegetable stock is homemade and you haven’t added salt adjust accordingly or if its low sodium store bought adjust the salt accordingly
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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