Gratifying Vegetable Gravy
This fat-free gravy has a full-depth of flavors and is completely vegan friendly!
Ingredients
- 1 tablespoon water or olive oil (optional)
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 ounces mushrooms sliced (about 1 cup loosely packed)
- 1 medium Yukon golden potato cut into 1-inch chunks (4-6 ounces by weight)
- 2 tablespoons tamari gluten-free soy sauce
- 1 cup water
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat and saute the onion until it starts to soften, about 5 minutes.
- Add in the garlic and mushrooms and stir for 1 or 2 minutes, just until the garlic is fragrant. Add in the potato, tamari, and water and bring the water to a boil.
- Once boiling, lower the heat to a simmer and cover the pan. Cook until the potatoes are fork-tender, about 10 minutes. (The smaller you cut the potatoes, the faster they will cook.)
- Once tender, carefully transfer the contents of the pan to a high-speed blender or food processor, and add in the salt and black pepper. Blend until smooth, using a towel to carefully cover the vent at the top of your machine so that the steam can escape. (And not blow the lid off your blender!)
- Adjust any seasoning to taste and serve warm over your favorite veggies or turkey dinner. Any leftover gravy can be stored in an airtight container for up to a week in the fridge.
Notes
If you’d prefer to avoid potatoes, you could use cauliflower or parsnips as a substitute, though you might need to use a little more for thickness. You could also use more mushrooms instead, which would give you more of a mushroom flavor if that's what you like! This recipe is easily adaptable as long as you taste as you go.
Nutrition
Calories: 26kcalCarbohydrates: 5gProtein: 1gSodium: 379mgPotassium: 67mgFiber: 1gSugar: 1gVitamin C: 6.6mgCalcium: 10mgIron: 0.2mg
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