Growing up, everyone I knew ate meat. Now, so many people I know now are vegetarians. At many holiday gatherings, it's a mixed bag, some partake of the meat and others skip it. And that seems to be fine. There are enough options on the holiday table which satisfy the vegetarian. But what about the gravy? Just about everyone likes gravy on their mashed potatoes, right?
I had the TV on the other night, watching Steven and Chris, and they were talking about this very thing. How the vegetarians, at the holiday feast, miss out on the gravy. Well, here's a really great recipe for a vegetarian gravy that's rich and flavorful.
This recipe originally aired a year ago. And I just thought I'd share it today, just in case you deal with this, too -- accommodating the vegetarian at the holiday feast. We're getting close enough to Christmas that many of us are menu planning for our holiday dinner.
For our family, this would solve one other problem we encounter with the gravy -- there's never enough gravy for all the leftovers! I don't know what they're doing with that gravy boat at the other end of the table. But we use up most of our gravy on that first dinner. Hardly any left over for our leftover meals. This will give us some extra gravy for all the leftover turkey and ham that fills our freezer. And I love that it can be made the day before, and simply reheated.
There are onions, carrots, celery, garlic, tomato paste, herbs, red wine, vegetable stock and dried mushrooms in this gravy. The recipe calls for dried porcini mushrooms, but the chef who designed this recipe said that any dried mushrooms would work. If you do give this recipe a go, I'd say to use whatever dried mushrooms are inexpensive for you. Here's the link -- Ultimate Vegetarian Gravy.
