Updated: Oct 11
Do you love gravy-smothered everything, but choose not to eat it very often to avoid the unhealthy components that come with gravy? Well, this is the type of gravy that you can pour over anything and feel pretty darn good about it. With a base of mushrooms and cauliflower it's packed with immune-supporting compounds, anti-cancer nutrients and the nutrition your body needs to stay happy and healthy. It's also bursting with flavor and simple to make. There are many ways to enjoy it—pour on top of mashed potatoes or cauliflower, add it on top of a grilled cauliflower "steak," use it as a grain bowl sauce, use it as a "dip" for a sandwich or top it on grilled tofu or tempeh.
I call this magical mushroom gravy because of the versatility and ability of plant-based foods to create the most incredible favors and textures. Let me know if you try it!
Prep time: 15 minutes
Cooking time: 20 minutes
3/4 cup roughly chopped yellow or white onion
2 large garlic cloves, roughly minced
1 cup roughly chopped cremini or portobello mushrooms
1 cup chopped cauliflower (chopped into small florets)
1 Tbsp organic tamari
1 tsp fresh minced thyme (or 1/3 tsp dried thyme)
1/2 tsp fresh minced sage (or 1/8-1/4 tsp dried sage)
4 cup vegetable broth
1 Tbsp arrowroot powder or organic cornstarch
1 Tbsp water
1/2 tsp salt
1/4 tsp ground black pepper
Heat a large pot or wok on high.
Add the onions, turn the heat down to medium and continuously stir them until translucent, about 2-3 minutes.
Stir in the garlic, cooking for 30-60 seconds.
Add the mushrooms and cauliflower.
Stir in the tamari, thyme, and sage.
Add the vegetable broth. Bring to a boil then to a simmer on medium heat. Cook on medium heat for 15 minutes to reduce and concentrate the liquid.
In the meantime, mix the arrowroot or cornstarch with one tablespoon of water in a small bowl until it becomes a slurry.
Just before the broth is finished cooking (around the 14-minute mark) stir the slurry into the vegetable mixture and cook for 1-2 minutes until the gravy thickens. Add the salt and pepper, if using.
Transfer the mixture to a blender and blend until smooth. Taste and adjust based on seasoning preferences.
Use on top of mashed potatoes or cauliflower, add it on top of a grilled cauliflower "steak," use it as a grain bowl sauce, use it as a "dip" for a sandwich or top it on grilled tofu or tempeh.