Vegan Mushroom Gravy
Holidays are here and if you are trying to eliminate gluten and dairy exposure, you’ll love this gravy. It’s is very easy to make and your guests will never suspect its plant-based, dairy-free roots.
Who would’ve thought a plant-based gravy could be so good! You can whip up this easy vegan gravy in just 15 minutes.
This recipe proves that gravy can be thick and rich without dairy, gluten or even animal products.
Feel free to double the batch and enjoy it over mashed potatoes, veggies and anything else that yearns for gravy.
A special shout out to the The Cheeky ChickPea for being our source of inspiration for this recipe.
Ingredients
- 1 tablespoon organic avocado oil
- 1 medium organic yellow onion diced
- 1/2 lb organic cremini mushrooms sliced thinly
- 4 organic garlic cloves finely chopped
- 1 teaspoon fresh rosemary finely chopped, fresh is best but if dried use 1/2 teaspoon
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon organic ground fennel
- 2 tablespoons all purpose gluten free flour blend Bob’s Red Mill has a nice Paleo Flour Mix
- 4 cups filtered water room temperature
- 1 tablespoon ‘Better than Beef Bouillon No beef soup Base’ you can substitute a veggie bouillion cube dissolved in water
Instructions
- Heat a large skillet on medium heat. Add the oil until just warmed and then the onions until they’re just beginning to caramelize, about 3-4 minutes. Turn the heat up a little and add the mushrooms sautéiing an additional 4 minutes, until the mushrooms are just browning. Lastly add the garlic and a pinch of salt & pepper. Cook for another minute. Transfer half of the mushroom mixture to small bowl, set aside.
- Add the rosemary, fennel, poultry seasoning and flour to the pan with the remaining mushrooms and onions and stir together. It will be crumbly and dry, this is normal.
- Add in the water and the rest of ingredients to pan, except mushrooms and onions you set aside earlier. Whisk until all the flour is fully incorporated and there are no lumps.
- Bring to a boil, then reduce to a simmer, cooking uncovered for 3-5 minutes until gravy has thickened and flour has cooked out.
- Add gravy to blender and process until smooth. Return gravy to the pan and add the reserved mushroom garlic mixture. Reheat if necessary.
- Season to taste with salt and pepper.
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
