If you are looking for a truly comforting game-changer gravy then you’ve come to the right place! This has been our fam-favorite gravy for years. Don’t worry that there’s no meat sediment (this gravy is actually vegan!) or that it has no booze in it – I promise you that you won’t miss either! With its depth of flavor, umami (thanks to the vitamin B-rich nutritional yeast) and traditional warming herbs this gravy goes with just about everything! Definitely a winner when it comes to the holidays, as we love teaming it with my Cauli-Mash. I hope you enjoy it as much as we do!
Onion Mushroom Gravy
Course: Condiments, Holidays, Mains, Sauces & Dressings, Uncategorized4-6
servings20
minutes15
minutesMakes Approx. 1½ Cups Gravy
Ingredients
360g 1½ Cups Vegetable Broth
210g 3 Large Portobello Mushrooms, thinly sliced & chopped
70g ½ Cup White Onion, minced
36g 2 Tbsps Tamari, or Coconut Aminos
20g 2 Tbsps Nutritional Yeast Powder
15g 1 Tbsp Avocado Oil
10g 1½ Tbsps Arrowroot Flour
1g 2 tsp Dried Italian Herbs
Fresh Cracked Black Pepper to taste
Directions
- On the stove on low-medium heat in a medium saucepan, heat up the avocado oil. Add in the onion and cook for 3 minutes with the lid on while stirring occasionally.
- Add in the mushroom and dried italian herbs. Stir continuously for 1 minute.
- Add in the broth and tamari. Bring to a gentle simmer.
- Add in the nutritional yeast and pepper to taste.
- In a medium bowl, take out ½ Cup of the hot gravy liquid and sift in the arrowroot flour. Make a paste with no clumps. Add this mixture back into the gravy. Continuously stir until a thick consistency is reached. Approx. 1 -2 minutes. Remove from the heat.
- Serve warm. We love to pair this gravy with my Roasted Whole Herbed Chicken and my Cauli-Mash.
Notes
- Storage: Gravy will keep well in a glass airtight sealed container in the refrigerator for up to a week.
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