17 Nov Guest post : Plant-Strong Thanksgiving plate. (PLUS a gravy recipe!)
Plant-Strong Thanksgiving Plate
My guests are always surprised with the array of options, all the glorious color on their plates, and most importantly, how amazing they feel after our meal. No one needs to take a nap or unbutton their pants — they are full, happy and energized.
Good over greens, mashed potatoes, faux chicken—anything really. This is my latest go-to gravy.
1/2 cup vegetable broth
1/2 cup nondairy milk
1 tbsp rubbed sage (not powdered)
2 tbsp nutritional yeast
2 tbsp white whole wheat flour
1/4 tsp garlic powder (granulated)
1/4 tsp onion powder (granulated)
1/4 tsp liquid smoke
1 lemon wedge (juice of)
black or white pepper
Whisk all ingredients together in a medium pot, taking care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stick pieces (pull out those sticks if you can). Squeeze the juice out of your lemon wedge completely, and discard the rind. Bring gravy to near boil over high heat but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner, stirring it. Taste, adding black or white pepper and salt as desired.
Chef’s Note: Brown rice flour may be substituted for a gluten-free option.
Per Serving (1/4 cup): 29 Calories, 0.3g Fat, 4.7g Carbohydrates, 1.2g Fiber, 1.2g Sugar, 2.6g Protein