Meat-based gravy is the luxuriously thick nectar of the gods. It is a blessing, something for which we can truly be thankful. But is there a way to achieve a deeply savory flavor that vegetarians can enjoy too? This sounds like blasphemy. It is not.
After a few puzzled looks, senior food editors Chris Morocco and Rick Martinez admit that vegetarian gravy is definitely possible, if you're willing to put in the same time and care that you do dedicate to regular turkey gravy. The key is boosting flavors at certain points in the process and picking the right kinds of vegetables for your stock. Chris and Rick have your back. Here are some crucial pieces of advice to lead you into the veggie gravy promised land:
Draft Your Vegetables Wisely
Stay away from the green stuff. I know mom always said to eat your greens, but she probably wasn’t talking about vegetarian gravy. Green vegetables don’t bring substantial flavor. Morocco advises to use a blend of roasted carrots, mushrooms, onions, shallots, and maybe some beets or cauliflower. These substantial picks will yield a more flavorful, less bitter gravy.
Roast a Ton of Veg
To achieve the same punch of flavor you would with turkey, you’re going to have to use more vegetables than you’d think. Morocco says to use at least two full trays of roasted vegetables in your stock. Not literally a ton, but you get the idea.
Add an Umami Booster
Steroids get looked down in professional sports, but this isn’t professional sports. It’s gravy. We welcome flavor-enhancing drugs. Martinez says that brushing your vegetables with tomato paste is an easy way to up the flavor in your gravy. Hits of miso or soy into your stock will also push the umami levels to a satisfyingly high place. Remember to taste your stock throughout the process to see how the flavor is progressing. This isn’t even its final form.
Pick a Thickener
All purpose flour is the traditional thickening agent for a turkey gravy, but if you want to use an alt flour (like chickpea or semolina), you certainly can. Martinez says that tapioca starch, cornstarch, or even Silken tofu can replace flour and get you to that beautifully smooth gravy texture you know and love.
Blend That Veg
As a final push for flavor intensity, Morocco says to purée some of the roasted vegetables that you used in your stock and stir them into the gravy. Be careful not to add too much though. The gravy shouldn’t be described as “gloppy.” It should be described as, “Wait, there’s no meat in here?”