Tag: anti-inflammatory

Vegan Creamy ‘Cheesy’ Broccoli Soup

Vegan Creamy ‘Cheesy’ Broccoli Soup

‘Cheesy’ Broccoli Soup For the Win: Dairy-Free, Gluten-Free, Vegan, Paleo Recipe For real guys. This creamy cheesy broccoli soup is hands-down the most satisfying soup I’ve ever made, or ever tasted for that matter. All the creaminess. All the cheesy flavor. None of the dairy […]

Cauliflower Leek Beet Green Pink Soup

Cauliflower Leek Beet Green Pink Soup

Nourishing Mind Body and Soul with Soup Yep it’s the new year and guess what that means – time for souping! It’s WAY too cold outside to even consider juicing. But soups? Nourishing, warming, and cleansing all in one. It’s my favorite approach to clean […]

Paleo Mushroom Gravy: Vegan, Dairy-Free, Gluten-Free Recipe

Paleo Mushroom Gravy: Vegan, Dairy-Free, Gluten-Free Recipe

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!

vegan paleo mushroom gravy

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.

vegan paleo mushroom gravy

Meaty Mushrooms

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!

vegan paleo mushroom gravy

Paleo Mushroom Gravy

Vegan, Dairy-Free, Gluten-Free gravy recipe for your clean-eating holiday feast that can be made ahead 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8


  • 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


  1. Heat the olive oil in a large skillet or dutch oven over medium-high heat.

  2. Add the onion and mushrooms and sautée until soft and slightly browned, about 8-10 minutes. 

  3. Add the flour and sautée a few minutes until browned. 

  4. Add the vegetable stock and stir continuously. I like to add it in a few batches. The gravy should immediately thicken upon adding. 

  5. Stir in the braggs aminos, salt and pepper. Stir until everything is thoroughly incorporated, transfer to a gravy boat or serving dish, and serve! 

Creamy Ginger Turmeric Squash Soup

Creamy Ginger Turmeric Squash Soup

Best Soup Ever Pumpkins and squash are everywhere, and squash soup has been high on the to-do list. I’ve made several versions in the past, but this time I wanted to spice things up a bit and thought I’d add some ginger and turmeric. No […]

Creamy Celery Soup: Vegan Paleo Keto-Friendly Recipe

Creamy Celery Soup: Vegan Paleo Keto-Friendly Recipe

More Soup for You It’s October and while the days have still been warm, the mornings and evenings are cool and the air has that distinct autumn crisp. I’ve totally been feeling all the fall feels. Pumpkin, squash, soup, and yes, more soup. So today […]

Raw Vegan Creamy Celery Herb Soup Recipe

Raw Vegan Creamy Celery Herb Soup Recipe

Cool for the Summer: Raw Vegan Creamy Celery Herb Soup

Ohhhh yes, this raw vegan creamy celery herb soup recipe is a win! More raw soup. Souper delicious. Souper healthy. Creamy. Refreshing. Bursting with layers of flavor.

So I went to the local farmer’s market Saturday morning and loaded up on organic veggies. Forgetting I already had two full stalks of celery in the fridge, I bought another giant stalk. And when I got home, I realized I had to make something using mass quantities of celery, stat. Soup seemed like the obvious choice. And given that it’s the dead of summer, raw soup it would be.

A taste of Provence

I had one lonely avocado in the fridge so I pulled that out to lend the soup a creamy factor, then decided I’d add some garlic, ginger, and lemon. And by stroke of good fortune, I’d also picked up a packet of Herbs de Provence at the farmer’s market on a whim – it’s not a blend I typically cook with, but it turned out to be the perfect addition to balance out the light, refreshing flavors of the produce with a hint of savory earthiness.

Without any particular agenda or theme in mind, I also happened to pick up some fresh lavender at the market. The universe was clearly steering me through that market, taking me straight back to the French countryside.

When I studied abroad, I went on a trip to Provence in the South of France, and the first memory that springs to mind when I reminisce is wandering through the local market, assessing the fresh produce, smelling the lavender, an doing my best to converse with the vendors in passable French. The day’s acquisitions couldn’t have been more appropriate. Soup’s on!

Spice blends: Herbs de Provence vs Italian Seasoning

In case you’re unfamiliar with it or haven’t yet made this addition to your spice rack, herbs de Provence is a fabulous spice blend. While the specific blend varies depending on the spice maker, it typically includes some combination of dried thyme, marjoram, summer savory, rosemary, mint, fennel, bay leaf, sage, basil, oregano and – often – lavender. Most blends will not include all of the above, but if you do a quick search you’ll find quite a wide variety of recipe blends.

In my opinion, lavender is the key player. It’s what truly sets Herbs de Provence apart from Italian seasoning, another common spice blend thats composed of many of the same spices. As the HdP flavor combination works well with everything (so says the spice master at the market), it’s fair to say that the two blends are often interchangeable in recipes. The choice to use one over the other may simply boil down to taste preference.

But the flavor profiles are in fact distinct, and absolutely worth exploring in their own right. While lavender is the obvious difference, generally, the savory, thyme, fennel, and chervil fall more in the HdP territory, while parsley, garlic, onion, and pepper are typically on team Italian.

Anyhoo, back to the soup.

I threw all the ingredients in my blender with 2 cups of cold water, and within a a couple minutes, had some delicious raw soup on my plate. I seasoned the soup with a touch of black pepper and a pinch of lavender sea salt that’s been waiting verrry patiently in my cabinet for just the right introduction to my palette since my trip to Croatia a couple summers ago, and it was delicious.

But honestly, the flavors of the soup are robust enough that it can easily be enjoyed without any salt or pepper. I highly encourage you give it a fair taste test before adding salt or pepper!

Raw Vegan Creamy Celery Herb Soup Recipe


  • 1 stalk of celery (a whole head), roughly chopped enough to fit in your blender
  • 1 avocado (I used one of Trader Joe’s tiny avocados – half of a normal size would work, or use a whole normal size for an extra creamy soup)
  • 1-2 garlic cloves
  • 1-inch piece of ginger
  • juice of 1 lemon (about 2 tbsp)
  • 1 tsp herbs de Provence
  • 2 cups cold (or warm) filtered water
  • salt and pepper to taste, on serving

How to Make:

  1. Clean and chop the celery, peel the garlic and ginger, juice the lemon.
  2. Add all ingredients to the blender except the salt and pepper.
  3. Blend. Taste. Serve. Enjoy!

Cheers! xx


Raw Vegan Green Blender Soup

Raw Vegan Green Blender Soup

Cooling soup for the warm weather I love soup, and it just so happens to be a great option for a detox or cleanse, particularly when the weather is a bit nippy. But summer is arguably the ideal time to cleanse your body, and warming […]

Golden Milk – Why you Should Drink it and How to Make my favorite Turmeric Milk Recipe

Golden Milk – Why you Should Drink it and How to Make my favorite Turmeric Milk Recipe

Liquid Gold in a cup I can’t believe it has taken me this long to post about Golden Milk. It’s delicious and nutritious and SO easy to make. But before I go on, I want to make it clear why I’ve been drinking it so much, […]