Description
This super easy gluten free gravy is made with a few simple + healthy ingredients like caramelized onions, garlic, potatoes, and herbs. Finished in the blender for a food proof lump-free gravy that is delicious, easily re-heated, and make-ahead-friendly. Nut free, paleo, whole30, dairy free, and vegan friendly!
Ingredients
Scale
- 2 tablespoons olive oil or ghee
- 1 small onion, diced (about 1 1/3 cups worth)
- 4 crimini mushrooms, stems removed and quartered
- 3 cloves of garlic, thinly sliced
- 1 small yukon gold potato, peeled and diced (about 1 cups worth)
- 1/2 teaspoon poultry seasoning
- 1 tablespoon nutritional yeast
- 1 1/2 tablespoons coconut aminos or tamari
- 1 1/2 cups good tasting broth
- 1/2 teaspoon sea salt, plus more to taste
- black pepper, to taste
Instructions
- Heat olive oil or ghee over medium high heat in a large skillet until shimmering. Add onions and mushrooms, and cook, stirring occasionally, until soft and caramelized, about 6-8 minutes.
- Add garlic, potatoes, poultry seasoning, and nutritional yeast, and stir to combine. Cook another minute or two, until garlic is fragrant.
- Add broth, coconut aminos or tamari, and 1/2 teaspoon sea salt. Bring to a simmer and reduce heat. Cover, and cook until potatoes are fall apart tender – about 10-12 minutes.
- Transfer the contents of the skillet to a blender and blend on high until absolutely smooth and creamy. When initially blended, the gravy is probably piping hot and will seem on the thinner side. Once it cools slightly it will thicken. If the gravy still seems too thin after cooling slightly, move it back to the skillet and simmer uncovered, stirring occasionally, until thickened to your liking. If it seems too thick, thin with a little broth until you reach desired consistency.
- Season to taste with salt + pepper. Serve immediately, or store in the refrigerator until ready to re-heat and use!
Notes
- To make this gravy vegan / vegetarian: Choose olive oil over ghee for the fat you use to sauté the onions and mushrooms. For the broth – opt for a vegetarian option. Both vegetable broth and mushroom broth would be good choices.
- To make this recipe paleo / whole30 compliant: As written, this recipe is paleo / whole30 compliant.
- To make it nut free: This recipe is nut free, with the exception of the coconuts used to make coconut aminos. If coconut is an issue, swap with gluten free soy sauce (tamari), or omit it all together and add a bit of additional salt to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stove top
- Cuisine: American