Mushroom Gravy

Gravy. It's probably the most necessarily element of Thanksgiving. It's the thing that ties all pot luck dishes together and makes it a meal. Most gravy is made by using the leftover fats and grease from the Thanksgiving turkey which, let's face it, it terrible for your body. So why not show your body a little thanks this holiday season and fill it with delicious foods that aren't going to clog up those arteries! This little gravy recipe will send you on your way to a healthier, but no less delicious, Thanksgiving dinner.

1/4 cup of Earth Balance
1/2 cup of flour
2 cups of vegetable stock - be sure to use the kind without milk
1/2 cup sliced mushrooms
2 large cloves of garlic cut in half
1/2 tsp Braggs Amino Acids or soy sauce
5 sprigs of parsley
1. In a medium sauce pan melt Earth Balance over medium heat
2. Whisk in flour until a roux forms
3. Whisk in vegetable stock until combined
4. Gently stir in mushrooms, garlic, Braggs, and parsley
5. Allow Gravy to simmer on medium heat until it boils and thickens to a traditional gravy consistency
6. You can either pour your gravy through a strainer into a bowl or scoop out the veggies and parsley using a fork

Serve warm over quinoa and grilled veggies or over my Stuffed Acorn Squash 


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