As I have said often before, I am not vegan or vegetarian, and never will be! However, that does not mean I can’t enjoy a meatless meal–especially if it contains a good gravy! In this case, delicious, but also a Healthy Vegan Gravy! I am including the link to the original recipe, as written, but as always, I made some adjustments!
My version of Ocean Robbins’ Mushroom Gravy is below, and I call it Healthy Vegan Gravy!
I already doubled the ingredients, because the original had 4 servings…not enough for a family of gravy lovers! My husband and I are really trying to eat healthier, and ditching empty calories and products that cause inflammation and affect blood sugar or blood pressure–not to mention our waistlines!!
Making this Vegan Gravy is really easy to do! Heat a large pot on high and add in 1 1/2 cups of white or yellow onion, chopped. The orignal recipe does not say to add any oil, just to add the onions and lower heat to medium. I put just a teaspoon of coconut oil in mine, and stir constantly until they start turning opaque. Only about 3 minutes is usually needed. Then add your garlic for maybe a minute, stirring.
Next, add the 2 cups of cauliflower florets and 2 cups of chopped mushrooms at the same time.
Then 2 tbsp coconut aminos, which are a great substitute for soy sauce!! Add your 1/2 tsp sage and 1 tsp thyme, dried is ok, though fresh would be awesome if you have it! Generally if you have fresh, use twice as much (minced, of course)
Next, you add in 8 cups vegetable broth (unsalted) and bring everything to a boil. Then reduce to medium heat again and let it simmer for about 15 minutes. You want it to reduce down, which is concentrating the flavor, of course! Mix Either 2 Tbsp Arrowroot Powder or Organic cornstarch with 2 Tbsp water into a paste or slurry. A minute or two before it is done, mix in the slurry you made and your salt and pepper. Cook that final couple of minutes until it thickens.
To get the smooth consistency you want, put your gravy in a glass blender and blend. Taste it and adjust your seasonings as you needed.
You can use it any way you use gravy now! And, yes, you could use it on real meat! You still have the healthy benefits of the veggies and fiber, with great taste!
IF you actually have leftovers, they can freeze for several months, and you could use it as a gravy, or use the leftovers as a thickener in a stew.
If you like to cook, I have some other good recipes right here in my Cooking Food and Wine Category, specifically on this page.
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