It’s All Gravy Baby!
Make my gravy recipe, then report back to me;
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Were directions clear?⭐️
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Lola’s Sneaky Flourless Vegan Brown Gravy (or how to hide the veggies for picky eaters!)
Ingredients:
1 Tbsp oil
1 cup white or yellow onion chopped
3 to 4 garlic cloves smashed & chopped
3 cups chopped mushrooms (any type of mushrooms or a mix of mushrooms will work)
1/2 tsp smoked paprika
2 cups water
1/4 cup tamari or soy sauce
1 Tbsp red wine vinegar
1 cup white potatoes peeled and chopped
Directions:
In a deep sauce pan (medium heat) sauté onions for 5 minutes in the oil, then add mushrooms and garlic, for an additional 3 minutes. Stir in smoked paprika and toss to coat sauté ingredients. Immediately add the two cups of water, tamari or soy sauce, red wine vinegar and chopped potatoes. Bring to a boil, lower to a simmer and put a lid on for about 20 minutes or until veggies are fully cooked/soft. Cool to room temperature then place the sauté in a blender and blitz.
You will end up with about 3 to 4 cups gravy. Reheat and put this gravy over mashed potatoes or anything calling out for gravy ;)
Variant; before blitzing in blender, hold out 1/4 cup of the mushrooms and onions (picking out any potatoes), then add back in after blending for a visibly mushroom vibe ;)
Reheating gravy for future use may need a Tbsp or so of water to get to consistency desired (gravy thickens in fridge/may need thinning).
Tips;
- Paprika must be ‘smoked paprika’. If you don’t have/don’t want to invest in a whole spice bottle try a local organic grocery for spice sold bulk. This way you could buy just the amount needed/try spice inexpensively. Text or email me if you need store suggestions.
- If you are not done sauté, and it starts to stick to pan, add an occasional Tbsp of water to de-stick/deglaze veggies.
- Chopping of veggies does not need to be fancy (since they are getting blended), however the smaller you chop them, the quicker they will soften.