Vegan and amazingly delicious. You have to try it.
This gravy couldn’t be better for you. It’s loaded with onions and mushrooms blended up with vegetable broth and a touch of garlic to make the most amazingly delicious gravy.
It’s grain-fee and made simply with real whole super healthy foods.
This is one nice gravy recipe. Try it served over Colorful Pizzaz Potatoes or Diary-Free Roasted Garlic Potatoes.
Just so you know, kids aren’t so much in to mushrooms so a better recipe for them is my Creamy Super-Good Gravy recipe
Creamy Onion Mushroom Gravy
Ingredients
- 2-3 Tbsp coconut oil or butter or a combination of both
- 1½ cups yellow onion, chopped (2 medium onions or 1 large)
- 8 oz mushrooms, baby bella (or any mushroom) diced
- 4-5 garlic cloves, diced
- 2 cups vegetable or chicken stock
- ¼ cup coconut milk, coconut cream, nut milk or raw milk
- 1 tsp Himalayan sea salt
- ½ tsp freshly ground black pepper
Instructions
- Sauté onions in coconut oil or butter or a mixture of both on medium-low heat for 10 to 12 minutes in a large saute pan, until the onions are translucent and lightly golden. Keep the heat low enough as to not burn the onions. Don't rush this step; it makes all the difference when the onions are cooked slowly.
- Dice the mushrooms and stir them in with the onions. Saute for 1 or 2 minutes.
- Add more coconut oil if needed at this time to keep the mixture from sticking to the pan.
- Dice the garlic cloves and add them in.
- Contine sautéing for 1 or 2 more minutes and then remove from the heat.
- Add one cup of broth to a blender along with the onion/mushroom mixture. Blend until smooth or to your desired consistency.
- Return blender mixture to the saute pan.
- Add the remaining cup of broth and your choice of milk and stir over medium-low heat.
- Add the salt and pepper to your taste.
- It is ready to serve.
If you want, you can keep it at a very low temperature on the stove and let it reduce somewhat for a thicker gravy and to keep it hot while the rest of the dinner is being prepared.
Photos by: Karly Blair
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