This is the only gravy recipe you’ll ever need. It is the absolute best.
At Thanksgiving, I often hear people saying they like it more than the turkey gravy, and my vegan heart swells with pride.
Yes, the arrowroot powder in the gravy is BLE compliant.
I like to make a cauliflower and potato mash, because let’s be honest, 4 oz of mashed potatoes never feels like enough. I love the lightness of cauliflower mash (and the fact that it is counted as veggies), but it is kind of lacking in flavor. This is the best of both worlds. I steam 4 oz each of cauliflower and potatoes in the same steamer basket until soft, and then I purée them with a splash of plant milk, garlic, and seasonings. Then I pour gravy allllll over it. YUM.
- 2 cups crimini mushrooms, diced 6 oz
- 1 cup onion, diced 6 oz
- 4 Tbsp olive oil
- 6 cloves garlic minced
- 1 Tbsp dried rosemary
- 1 Tbsp dried thyme
- 1 ¾ cups vegetable broth
- ¼ cup red wine optional, sub vegetable broth
- 2 Tbsp nutritional yeast
- 2 Tbsp soy sauce or tamari (gf)
- 1 ½ Tbsp arrowroot powder
- Heat the oil in a skillet over medium heat.
- Add the onions, mushrooms, and garlic, cook for about 10 min, or until well browned.
- Stir in the herbs and a large pinch of salt and pepper.
- If using wine, add it, stir for a minute, and then add the broth.
- Stir the arrowroot powder, soy sauce, and nutritional yeast together in a small bowl to make a paste.
- Stir into the pan, and simmer for a few minutes to thicken.
- Divide gravy into 4 servings. Each serving contains 1 BLE fat serving and 2 oz of veggies.