Weirdly enough, I don’t eat my turkey with gravy. I like it dry. In fact, I like all my meats well done and dry, mainly because, I don’t like feeling so close to an animal’s heart beat and blood flow. I blame it on being previously vegan. Despite my affinity towards overcooked meats, I love pouring creamy gravy all over my vegetables. Having said that, I thought it was only appropriate to end my week of Inspiralized Thanksgiving side dishes with a gravy recipe.
Oh, and, you didn’t think we were going to go the whole week without zucchini noodles, did you? Ha! I’d never. I’m saving the best for last!
If you aren’t already convinced that spiralizing your side dishes for Thanksgiving yields yummy, hearty, healthy and unique dishes, then perhaps this zucchini noodle side dish will turn you into a belieber. I mean believer. Or, do I? That joke’s permissible, it’s Friday!
My plate usually ends up being 80% veggie side dishes, 10% sweet potatoes and 10% protein. Actually, this will be the first Thanksgiving since 2007 that I’ll be eating turkey! I’m really looking forward to it, now that I’m an omnivore again.
If you’re one of those “it’s a holiday, I’m going all out” types of people and load up on turkey, stuffing and sweet potatoes, then this dish is for you: you’ll be asking yourself “how is this not bad for me?” once you taste the warm and creamy flavors from the cooked veggies and gravy. The ribboned zucchini is a perfect choice here, as it absorbs the gravy well, and the fragrance of the mushrooms and leeks make this dish seem like it’s 600-calorie per serving when in fact, it’s low-carb, low-cal and low-fat!
If you’re a vegetarian or vegan, swap the chicken broth for vegetable broth and add 1 tbsp of soy sauce to achieve that same robust gravy flavor. If you’re gluten-free, swap the whole wheat flour for almond flour or a gluten-free one (Bob’s Red Mill makes great flours for those with gluten allergies).
Now that zucchinis are out of season and will get smaller in the grocery stores, Blade A will become a better choice for spiralizing zucchinis. Blade A doesn’t require a large surface area to make noodles, since it doesn’t have any triangular pieces that need to attach to the veggie to cut it into thin spaghetti-like strands. My go-to rule is that if I can fit my middle finger and thumb more than comfortably around the zucchini, I need to use Blade A, because Blade B and C won’t cut it. Pun intended!
When serving this dish, leave the gravy on the side next to whatever vessel you choose to serve it in. That way, the noodles won’t get mushy while they sit. If you’re making a gravy with the turkey drippings, that’s fine – you’ll still want to offer this gravy with the zucchini noodles, since it’s a lighter version and therefore pairs best with veggies, allowing their rich flavors to still shine through.
To close this Thanksgiving feature, here’s a recap of all of this week’s Inspiralized side dish recipes:
So…. are you going to Inspiralize anything for this Thanksgiving?
Garlic Zucchini Noodles with Leeks, Mushrooms and Light Gravy
- 1.5 tbsp olive oil
- 2 tbsp minced garlic
- 1.5 cups quartered portabello mushrooms
- 2 tbsp vegan butter
- 2 tbsp whole wheat flour
- 2 cups chicken broth
- salt and pepper to taste
- 1 cup sliced leeks
- 2 tsp garlic powder
- 4 medium zucchinis Blade A
- Place a large saucepan over medium heat and add in 1 tbsp of the olive oil. Once oil heats, add in the garlic and cook for 30 seconds. Add in mushrooms and cook until mushrooms have browned, seasoning generously with salt and pepper. Once done, turn off the heat and leave the skillet (with veggies) on the stove.
- Place a medium saucepan over medium heat and add in the vegan butter. Once melting, add in the whole wheat flour. Whisk to thicken and then add in your chicken broth, bring to a boil and lower heat to a simmer. Simmer for about 2 minutes or until reduced and whisk the mixture as it begins to thicken.
- Once the gravy is thick, add back in the mushrooms (with garlic), season with pepper and mix to combine thoroughly. Set aside in a gravy bowl.
- In the saucepan with the mushrooms, add in the other 1/2 tbsp of the olive oil and turn heat to medium. Once the oil heats, add in the leeks and cook for 2 minutes. Then, add in the zucchini noodles, season with garlic powder and more pepper, and cook for 2 minutes, tossing frequently, or until zucchini has softened.
- Plate the zucchini noodles into a serving dish and place gravy bowl aside it, along with serving tongs.