You don’t have to miss gravy on your mashed potatoes anymore.
Makes about 2 1/2 cups of gravy
8 oz pkg of mushrooms (white or cremini), cleaned and roughly sliced
1/2 cup red onion, diced very small
1/2 cup carrot, diced very small
2 cloves of garlic, minced or pressed (let sit 10 minutes before using in recipe)
1 tsp poultry seasoning (or 1/4 tsp each: sage, basil, oregano, marjoram)
1/2 cup cooked brown rice
2 cups no sodium vegetable broth
1 TBSP reduced sodium soy sauce
Add onion and carrot to a dry pan heating over medium-high. When they begin to brown, add a few tablespoons of broth, stir and continue to cook for a 1-2 minutes.
Add mushrooms and cook until soft.
Add garlic and poultry seasoning, cook for 1 minute before adding cooked rice, rest of the broth and soy sauce.
When carrots are tender, puree mixture in blender, until gravy is very smooth.
Serve right away or return to pan to keep warm, if needed.
The recipe can easily doubled, if you are feeding a crowd or want to put some into the freezer (it will separate when thawed, but put it all into a pan and whisk while reheating).
If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!
Please follow me so I know you would like me to share more helpful hints.
If you would like to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.
Be Strong, Be Well and Be Green!