When I first started creating recipes in the kitchen, I began with my favourite not-so-healthy foods and worked on turning them into healthier, but still delicious meals. Gravy just happens to be one of my ultimate favourites.
By making the gravy myself, and not buying it in the can, I’m omitting chemical filled ingredients, high amounts of sodium, and high amounts the bad boy fats.
I used low-sodium vegetable broth from the store for the recipe, but I also use my own recipe here, which I have on hand often.
Recipe is vegan friendly, gluten-free, and low in sodium.
Makes approximately 3 cups
1 16 ounce package sliced mushrooms
3 cups low-sodium vegetable stock, divided
1/3 cup almond flour
2 tablespoons extra-virgin olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground sage
1 teaspoon Italian seasoning
1 tablespoon apple cider vinegar
2 tablespoons Bragg’s Liquid Soy, or regular soy sauce
Black pepper to taste
Handful of fresh parsley, chopped, for garnish (optional)
Preheat a medium to large saucepan with the oil. Add the mushrooms and cook on medium-high heat for 2 minutes. Add the onion powder, garlic powder, sage, black pepper, and Italian seasoning. Stir well and cook for another minute to release the flavor of the spices.
Add 2 cups of the vegetable stock, apple cider vinegar, and soy sauce, bringing it to a boil. Reduce heat to medium and let simmer until the mushrooms are tender. Approximately 8-10 minutes.
While the mushrooms are simmering, whisk together the flour with remaining 2 cups of vegetable stock. Once the mushrooms are tender, whisk into the saucepan, stirring constantly to prevent lumps.
Reduce heat and simmer until the gravy has thickened. Whisk in more flour if needed. Season with more seasoning as demanded by your taste buds, and if you are using fresh parsley, stir in the chopped parsley just before serving.