In case there is any doubt, let’s clear this up: You don’t have to eat meat to crave gravy at Thanksgiving.
But unfortunately for vegetarians, much of the gravy served on Turkey Day is made using the drippings of the big bird. And with good reason; turkey gravy is delicious. But in the interest of giving vegetarians something to ladle over their mashed potatoes and stuffing, we decided to come up with a gravy good enough to serve to everyone, no matter what one’s preference on turkey.
Start to finish: 30 minutes
2 tablespoons olive oil
1 large yellow onion, chopped
1 large leek, white part only, chopped
1 medium carrot, peeled and chopped
1 stalk celery, chopped
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons all-purpose flour
1/2 cup white wine
2 cups low-sodium vegetable broth
2 tablespoons butter (optional)
Kosher salt and ground black pepper
In a large skillet over medium, heat the olive oil. Add the onion, leek, carrot and celery. Cook, stirring often, for 15 minutes, or until very soft and starting to brown. Add the thyme, rosemary, sage and flour, then stir until well mixed. Add the wine and cook, scraping up any browned bits stuck to the pan.
Stir in the vegetable broth and bring to a simmer. Cook for 2 to 3 minutes, or until the liquid thickens slightly. Working in batches, transfer the mixture to a blender and puree until very smooth, adding the butter during blending, if desired. Pour the blended gravy through a mesh strainer back into the saucepan. Reheat over low heat, then season with salt and pepper.
Nutrition information per serving: 50 calories; 20 calories from fat (40 percent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 5 g carbohydrate; 1 g fiber; 1 g sugar; 0 g protein; 35 mg sodium.