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Mushroom Gravy: A Plant-based, Gluten-Free Option for Any Occasion

| 11/19/2019 10:07:00 AM

Reprinted from the cookbook From Chronically Ill to Vibrantly Well: Recovery Through a PlantBased Diet by Judy DeLorenzo (A Life Well Planted, 2019). Who said gravy can’t be healthy? Try this nourishing mushroom gravy served over potatoes, rice, quinoa, veggie burgers, and more. It’s also delicious served over cauliflower rice. Make with a medley of mushroom varieties to ramp up the nutritional value.

Mushroom Gravy Recipe

Makes about 4 cups


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1/2 to 3/4 pound fresh mushrooms, such as shiitake, white button, crimini, cut into 1/4-inch-thick slices, (if using large shiitakes, cut the slices in half)
  • 1 tsp minced fresh ginger root
  • 1 celery stalk, diced
  • 2 garlic cloves, diced small
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika
  • 1/2 tsp sage and rosemary blend
  • Fresh thyme; slide leaves off stems and measure 1 Tablespoon
  • 3 cups low-sodium vegetable broth
  • 1 tbsp coconut aminos
  • 1 tbsp plus 1 teaspoon arrowroot powder

Sage and rosemary blend: Thoroughly blend equal amounts of dried sage and dried rosemary using a spice grinder or bullet blender (some have a milling blade).


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