I used to live in Atlanta, a notorious foodie destination. They have an old saying when speaking of something out-of-this-world delicious. They would call it, “Slap yo mama good.” Like it was so deeply satisfying you would get excited and slap your own mother. Well my friends, this Vegan Gluten-free Mushroom Gravy is definitely slap yo mama good! I have had dedicated carnivores straight up beg me for this recipe. Roll out some biscuits or eat it on top of mashed potatoes and cauliflower. It’s also good with breakfast potatoes and scrambled tofu! I can’t get enough of it with biscuits though. So. Good.
Luscious Mushroom Gravy (Vegan + GF)
A thick, luscious gravy that is actually good for you! PS It's vegan and gluten-free!Prep Time 10 minutesCook Time 15 minutesTotal Time 25 minutes
- 20 oz mushrooms (I used white and crimini)
- 4 shallots
- 5 cloves garlic
- 6 tbs chickpea flour
- 1 tsp fresh thyme or sage
- 3 cups vegetable broth
- 2 tbs coconut oil
- salt and black pepper to taste
Chop the onion very fine, mince the garlic cloves, and slice the mushrooms. I like to slice one container of mushrooms and chop the other container into small pieces so the gravy isn't too chunky.
Heat a large pan on medium high and grease it with the coconut oil. Add the onions and garlic. Sautée for 1-2 minutes, until the onions are translucent. Add the mushrooms and cook for about ten minutes, until the liquid evaporates.
Season the mushroom mixture with the thyme. Sprinkle a dash of sea salt and black pepper. Add the chickpea flour in the pan and stir to mix well.
Pour two cups of vegetable broth into the pan and mix with a wooden spoon to get rid of any clumps. The gravy will be very thick. Reduce the heat to low and cook for another 5 min or so, adding splashes of vegetable broth as needed until you reach your desired consistency. I like my gravy to be really thick. Slap yo mama thick!
Put this deliciousness on everything. It tastes really decadent, but it's actually good for you. So eat it all!
*Grapeseed oil may be substituted for coconut. I don't recommend using olive oil, it will change the flavor.
*Gravy will stay fresh for up to 3-4 days in a closed container in the fridge.
Committing to a vegan diet can be a challenge for people who are used to eating eggs for breakfast. This Vegan Gluten-free Mushroom Gravy makes an excellent savory breakfast option if you want to branch out from avocado toast and smoothies bowls (my two breakfast staples). Healthy, delicious, and accommodating to most diets, what can’t this gravy do?
Vegan Gluten-free Mushroom Gravy Vegan Gluten-free Mushroom Gravy Vegan Gluten-free Mushroom Gravy Vegan Gluten-free Mushroom Gravy Vegan Gluten-free Mushroom Gravy
Have you made this recipe? Let us know how it turned out in the comments!