Savory Vegetable Gravy
This gravy is delicious and healthy! Drizzle it over your turkey during the holidays for a little added moisture and flavor.
Phase 3 | Makes about 2 cups
Prep time: 10 minutes | Total time: 15 minutes
INGREDIENTS
2 cups (about 6 ounces) sliced fresh crimini (Baby Bella) mushrooms
1/2 cup finely chopped onion
2 tablespoons olive oil
1 cup strong organic vegetable broth
1 tablespoon tamari or coconut aminos
1 1/2 tablespoons finely chopped fresh parsley (or 1 teaspoon parsley flakes)
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 1/2 tablespoons sprouted grain flour
1 cup unsweetened almond milk
DIRECTIONS
- In a medium saucepan, brown the mushrooms and onions in olive oil over medium-high heat (about 5 minutes). Add the broth, tamari or coconut aminos, parsley, sea salt, and pepper. Reduce the heat and simmer for a few minutes.
- In a measuring cup or bowl, whisk the flour with 1/4 cup of the almond milk until smooth. Whisk in the remaining almond milk, and whisk this into the vegetable mixture. Bring the mixture to a gentle boil, and then reduce the heat to a simmer. Continue to cook and stir just until thickened. Puree if desired.
This gravy is delicious and healthy! Drizzle it over your turkey during the holidays for a little added moisture and flavor.
Phase 3 | Makes about 2 cups
Prep time: 10 minutes | Total time: 15 minutes
INGREDIENTS
2 cups (about 6 ounces) sliced fresh crimini (Baby Bella) mushrooms
1/2 cup finely chopped onion
2 tablespoons olive oil
1 cup strong organic vegetable broth
1 tablespoon tamari or coconut aminos
1 1/2 tablespoons finely chopped fresh parsley (or 1 teaspoon parsley flakes)
1/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 1/2 tablespoons sprouted grain flour
1 cup unsweetened almond milk
DIRECTIONS
- In a medium saucepan, brown the mushrooms and onions in olive oil over medium-high heat (about 5 minutes). Add the broth, tamari or coconut aminos, parsley, sea salt, and pepper. Reduce the heat and simmer for a few minutes.
- In a measuring cup or bowl, whisk the flour with 1/4 cup of the almond milk until smooth. Whisk in the remaining almond milk, and whisk this into the vegetable mixture. Bring the mixture to a gentle boil, and then reduce the heat to a simmer. Continue to cook and stir just until thickened. Puree if desired.
