Thanksgiving 2017 is upon us and I couldn’t be more excited to share a gravy recipe. With only a handful of ingredients and one pan needed. I’ve been holding out on you. This recipe has been a long time coming. I ran out of time last year to share it, so I apologize for the delay. Better late and never, right?
Celebrating my beloved mushrooms in this brown gravy. It’s packed full of flavor and no animals were harmed in the making. The secret to my recipe? I use coconut milk in place of butter or oil. I love the flavor it adds and the overall creaminess. It’s a little trick I like to use for a lot of meals that require sautéing. Nothing sticks to the pan!
The second secret to this recipe is quinoa flour. I love Vitacost’s brand. This also adds a unique nutty element to the gravy. Whilst keeping it totally gluten-free. You can also use white rice flour, both work great but I prefer quinoa.
The star of course are the mushrooms. Be sure to slice them thin and feel free to half if they’re too large. This is definitely a mushroom-lovers gravy. So if you’re not keen on a bit in every single bite, you should reduce the quantity in half or double everything else.
I’ve linked all the products below if you’re interested in purchasing the same ingredients. I hope you give this recipe a try. Be sure to snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your recreation.
Gluten-Free Vegan Mushroom Gravy
Yield 1 Pint
- Bring sauce pan to medium heat.
- Add coconut milk and sliced mushrooms. If using a bouillon cube, add that to the coconut milk first and whisk until fully combined.
- Sauté mushrooms for 10 minutes until reduced in size by half. You'll noticed more liquid in the pan, that's normal from the mushrooms.
- After ten minutes reduce heat to low and add in garlic, onion powder and thyme.
- Slowly add in 1 tbsp of quinoa flour at a time. Making sure it's fully incorporated before adding the next. Alternate each tablespoon with 1/2 cup of water or more salt-free stock.
- Adjust depending on the desired consistency you want. From here you can reduce the gravy to thicken even more or take this and blend it for a smooth option. You might need to add a little water depending on the consistency you're wanting. Also take this time to try it and adjust the salt and pepper to your taste. Bouillon cubes contain quite a bit of sodium. I didn't add any additional salt.
- Transfer to an air-tight container and refrigerate for up to one week or freeze for up to three months.
*Can replace with vegetable stock.
*Any flour should work. But I've only tested it with quinoa and white rice flour.
When reheating, either bring it to a simmer over medium low heat and/or whisk with warm water to thin it out again. It will thicken once completely cooled. Separation is normal, remember to whisk as needed to smooth it back out.
Courses Side, Sauce