Recipe: Vegetarian Gravy

Saturday, November 20, 2010 | 0 comments »

By Team Beachbody

Every Thanksgiving table assembles a motley crew of family, friends, and sometimes people who just wander off the street, lured by the smell of roast turkey. The turkey's not going to be a big hit with your vegetarian guests, but often, they can make a great meal out of all the fabulous sides, including the mashed potatoes, yams, and veggies. Instead of a fatty turkey-based gravy, try this vegetarian gravy, which will add layers of flavor to your main course as well as the potatoes and stuffing for your non-fowl-eating friends.
  • 3 cups water
  • 1/4 cup minced onion
  • 3 Tbsp. mushrooms, finely diced
  • 3 cloves garlic, minced
  • 1-1/2 tsp. vegetarian Worcestershire sauce
  • 4 Tbsp. whole wheat flour
  • 3 tsp. minced parsley
  • 3 tsp. olive oil
  • Freshly ground black pepper (to taste)
In a skillet, sauté onion, mushrooms, and garlic in 1-1/2 tsp. of the olive oil for 2 or 3 minutes, then transfer them to a bowl. Place remaining oil in skillet over heat and stir in flour; continue to stir until flour browns. Next, add water and whisk until it starts to boil; then add Worcestershire sauce and allow mixture to thicken (about 5 minutes total). Add onion, mushrooms, and garlic back to pan; add parsley and cook for 1 minute more, seasoning to taste with pepper, then remove from heat and serve.

Tip: If gravy is too thick, slowly stir in more warm water to make it thinner. Makes 12 to 14 servings.

Preparation Time: 10 minutes
Cooking Time: 12 minutes

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
48 2 g 1 g 9 g 1 g < 1 g