In honor of World Vegetarian Day 2017 (October 1st) AND Canadian 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 dinner, or on top of a homemade poutine, it's a perfect plant-based substitute to your saucy side!

Ingredients:

  • 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

Directions:

  1. Heat oil in a large sauce pan over medium heat. Add onions and lightly sauté.
  2. Add mushrooms and spices/herbs and cook until mushrooms are softened.
  3. Add flour and continue to cook and stir for 1 minute.
  4. Slowly add vegetable stock and bring mixture to a simmer.
  5. Cook for 5-10 minutes – taste and add more spice/herbs until desired flavor is obtained.
  6. Add more vegetable stock if gravy is too thick.