It’s Gravy Baby
Turkey or not, no Thanksgiving dinner would be complete without gravy. Traditional gravies are obviously made with the turkey pan drippings, cutter, cream, and regular all-purpose white flour. None of which are suitable for a vegan and or paleo-friendly recipe. So here ya go: vegan paleo mushroom gravy.
There are plenty of vegan gravy recipes to be found, and to be honest I based this recipe off of one I found in the New York Times. But it did call for a couple ingredients that don’t exist in my pantry (e.g. soy sauce and all purpose white flour). So back to the drawing board I went.
And here we have it: an easy, make-ahead mushroom gravy for your holiday feast!
Morals and morels
Not gonna lie, I actually used to hate mushrooms. But the truffle trend quickly changed that. Now I cook with them regularly, particularly since I’m a fan of their immunity-boosting and anti-cancer powers. And I’m a huge fan of this mushroom gravy.
They are loaded with antioxidants and contain a substantial amount of selenium, which is a crucial mineral for liver functioning – one that I was deficient in pre-diagnosis. It prevents inflammation and decreases tumor growth rates, so yeah, I make sure to include plenty in my daily diet.
Selenium is typically not found in most fruits and vegetables, so it is crucial to supplement a plant-based diet with mushrooms or other sources of this vital mineral. Brazil nuts are also a good source of selenium, so now I make sure to have a regular supply of brazil nuts and mushrooms on hand.
They are also high in vitamin D, potassium, and folate, all crucial for their immunity-boosting, anti-cancer, and general health-promoting benefits. Mushrooms also provide a solid dose of fiber, key for any health diet.
Mushrooms are a good go-to when it comes to replacing the essence of meat. They impart a hearty, earthy, meaty umami (savory) flavor. While not as potent in the protein department compared to meat, they deliver a solid dose of vitamins and minerals.
Mushrooms are also low in calories so they can be added in plenty to up the flavor factor without compromising the health value of a dish.
While I’m no mushroom or morel aficionado quite yet, my taste for mushrooms has steadily increased. Perhaps my body just knows what’s good for it!
So if you’re looking for an easy, clean, flavorful recipe, give this mushroom gravy a go!
Paleo Mushroom Gravy
Vegan, Dairy-Free, Gluten-Free gravy recipe for your clean-eating holiday feast that can be made ahead
- 1/2 cup Extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 cup finely chopped mushroom I use cremini/ baby bella
- 1/2 cup gluten-free or arrowroot flour
- 4 cups vegetable stock organic or homemade if possible
- 1 tsp braggs aminos
- 1/2 tsp salt
- 1/4 tsp pepper
Heat the olive oil in a large skillet or dutch oven over medium-high heat.
Add the onion and mushrooms and sautée until soft and slightly browned, about 8-10 minutes.
Add the flour and sautée a few minutes until browned.
Add the vegetable stock and stir continuously. I like to add it in a few batches. The gravy should immediately thicken upon adding.
Stir in the braggs aminos, salt and pepper. Stir until everything is thoroughly incorporated, transfer to a gravy boat or serving dish, and serve!