PKU Thanksgiving Menu including the BEST Vegan Gravy
Thanksgiving is a special holiday for spending time with family, reflecting on all of your blessings and eating lots of wonderful, home cooked food. I look forward to this meal every year and the best part is how low in phe (/protein) it is.
I will say this again- don't cheap on the butter. Load it up. This meal is meant to be indulgent and delicious. It should be something that everyone is able to look forward to, despite any dietary concerns.
Below I share my favorite vegan gravy. It is so flipping good I could just drink it. It is rich and hearty and the flavor is out of this world. It is basically every flavor of Thanksgiving combined into one recipe. Pour it over all the delicious goodness and gobble it up (#punny).
These photos are from a Friendsgiving but once I mix up all my low pro options I will share lots more photos. This meal was simply inspiration for my very low protein Thanksgiving meal.
Apps:
Artichoke dip (low pro, recipe to come)
Chex mix
Veggies and dip (recipe to come for my favorite low pro veggie dip)
Dinner:
Low pro stuffing (recipe posted 11/26/18 was just updated)
My mom's homemade cranberry sauce (my favorite!)
Green bean casserole
Top with vegan gravy (recipe below)
Squash
Brussels Sprouts
Maple Glazed Carrots (Thank you State Street Provisions for Inspo)
Dessert:
Apple crisp
Low pro pumpkin pie (recipe suggested is Virginia Schuett)
Vegan Gravy
3 tbsp. butter
1/2 Onion, finely chopped
4 oz. cremini mushrooms, finely chopped
1 tsp. chopped fresh sage
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
3 tbsp. low protein flour (tapioca flour, baking mix, or wheat starch are all okay. I used baking mix).
4 c. vegetable stock
Melt butter in a small saucepan over medium heat. Add the onion and sauté until beginning to soften, about 3-5 minutes. Stir in the mushrooms and season mixture with salt and pepper. Add herbs and cook until the mushrooms are tender and browned. Add 1-2 cloves of the roasted garlic (skins removed), breaking up the cloves with a whisk or wooden spoon. Stir in flour and cook for 1 minute. Whisk in 2 cups of vegetable stock and bring mixture to a boil. Reduce heat slightly and simmer for 5 minutes, until the mixture has thickened to your desired consistency. Add more vegetable stock if desired. Serve the cauliflower with the gravy.
Tip: The gravy is also delicious over a roasted cauliflower steak.
Pumpkin Pie:
I suggest Virginia Schuett's low protein pumpkin pie. I trust all of her recipes and they always turn out fantastic. I love Cook For Love but their recipes sometimes seem overwhelming and daunting given all the ingredients. Also, the ingredients tend to be hard to find as they are quite special products. That is fine if you have them on hand but I tend be more spur of the moment and lean towards convenience (as long as it still tastes good)!