Recent Recipes

The Only Vegan Gravy You Need

This vegan gravy features potatoes which create a surprisingly gravy-like texture! It will be a huge hit among veggies and meat eaters alike.

1 tbsp olive oil

1 medium yellow onion, chopped

4 oz cremini mushrooms

3 cloves garlic, minced

1 tsp minced fresh sage (thyme works too)

½ tsp black pepper

¾ tsp salt

1 Yukon gold potato (4-6 oz), chopped

2 tbsp tamari (or soy sauce if not gluten free)

1 cup vegetable broth

Heat the olive oil in a large skillet over medium heat. Add onion and sauté until it begins to soften, about 5 minutes.

Add the mushrooms, garlic, sage, salt, and pepper to your skillet and stir until fragrant, about 1 minute.

Add in the potato, tamari, and broth. Bring to a boil. Once boiling, reduce heat and simmer, covered, until potatoes are fork tender, about 8 minutes (the smaller you chop potatoes, the faster they cook).

When potatoes are cooked, transfer the contents of your skillet to a high-speed blender or food processor. Blend until smooth and creamy. Transfer
to a gravy boat for serving.

GF V veg DF

Yield: 6 servings