This gravy turned out to be much better than I was anticipating. It was almost more like a sauce that you might serve over your pasta (leftover meal idea?) Either way, it was delicious! It was rather thick, but had a great flavor. The mashed potatoes were really good too! They weren’t as fluffy as traditional mashed potatoes with milk & butter, but you will thank yourself for opting out of the traditional fare when your arteries aren’t clogged.
- 2 sweet onions, diced
- 1 container baby bella mushrooms
- 6 large portabello mushroom caps
- 4 tbsp. coconut oil
- 4-6 cups vegetable stock
- 1/2 cup cashew milk (or other milk alternative)
- salt & pepper
- 3 tbsp fresh thyme, chopped
- 1 tsp. corn starch (if necessary for consistency)
Gravy directions: in large skillet on stove, heat the coconut oil on high heat, add the onions. Cook the onions until soft. In a blender, add the mushrooms and pulse until almost paste-like. Add the mushroom concoction to the onions, salt & pepper, thyme. Reduce the heat to the medium setting and sautee for about 20 minutes. Add 4 cups of vegetable stock and simmer for about 15 minutes. Add the 1/2 cup cashew milk and stir well. If it’s not becoming “gravy-like” add cornstarch for a thicker gravy, or more vegetable stock if the mushrooms are absorbing too much of the liquid. After about 30 minutes total cooking time, remove from heat and stir often. Serve with mashed potatoes or whatever your heart desires.
Mashed potato ingredients:
- 8 large white potatoes, washed, peeled & cut into quarters
- water to boil
- 4 cloves garlic, minced
- 2 tsp coconut oil
- 1 cup coconut milk
Mashed potato directions: In large pot, bring water, potatoes and salt to a boil. Cook for about 20 minutes, or until the potatoes are tender when poked with a fork. Drain the potatoes and set aside. In small skillet, heat coconut oil on high heat, add the minced garlic and reduce temperature to medium heat. Sautee the garlic until it has a nice brown color- remove from heat. In the pot with the potatoes, pour in the garlic/coconut oil. Start mashing the potatoes, slowly whip in the coconut milk, DO NOT pour all of the coconut milk in- you will not need an entire cup. Add enough coconut milk until the consistency is to your preference for mashed potatoes. Serve piping hot with the groovy gravy!