Posted on November 28, 2014 by Rev. Scott WellsThanksgiving Dinner 2014 A memento of yesterday’s dinner. Also some evidence that a vegetarian Thanksgiving dinner is possible and (I hope you’ll agree) attractive. cauliflower, sweet potato and wedges of kabocha squash, oiled and ready for the oven. cornbread cubed and ready to be made into pan dressing. (clockwise from upper left) roasted photograph, Brussels sprouts, yeast gravy, pan dressing, cranberry sauce, apple and sage vegetarian sausages
2 Replies to “Thanksgiving Dinner 2014”
Love the menu. And it looks like low-stress to prep. How was the flavor of the yeast gravy? I’ve never tried that. In the past I have had some very good, vegetarian mushroom gravy.
I’m not a vegetarian, but ate low on the food chain this Thanksgiving. Sea scallops, butternut squash risotto, roasted Brussels Sprouts, mushrooms stuffed with bread crumbs and cheese, and pumpkin pie on a gingersnap crust.
So, the gravy.
It’s made like a cream sauce (with soy milk) so it’s got body. You can taste the soy sauce, so the kind you use (I use Kikkoman) matters. But the yeast is the dominant flavor, and you probably already know it as the flavor of “brown.” As in brown gravy. A bit beefy, or bit cheesy, or a bit beery.