My WFPBNO gravy is very satisfying! Why? Because it’s comfort food, something we all love and crave. There is just something yummy about mashed potatoes and gravy. I like to make this and keep it in mason jars in my fridge so I can have it a few times during the week. It’s so tasty that no one will know it’s a healthy gravy, shhh! Your secret is safe with me!
My wholefood, plant-based, no oil (WFPBNO) gravy is gluten, dairy, corn, soy, and, fat-free! It’s is also Vegan and Vegetarian. It will be a crowd-pleaser on all holidays or anytime you want to enjoy gravy.
Now it’s your turn to make this yummy gravy!
Slice your onions and add then to your sauce pan with the veggie stock. Cook until soft, you may need to add additional veggie stock to keep them from burning to the pan.
When the onions are cooked add them to your blender then add the rest of the ingredients. Blend until the onions are liquified. If you like it chunky don’t blend them completely.
When blended add the gravy back to your pan on medium heat. It will be bubbly, just keep whisking until the gravy thickens. If it gets too thick for you just add a little more veggie stock until it’s to your liking.
I store mine in mason jars in my fridge for up to 5 days but it never lasts that long.
WFPBNO GravyCourse: CondimentDifficulty: Easy
1 onions sliced
3 TBSP arrowroot or tapioca flour
1 tsp salt- I use pink sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
3 1/2 cups of vegetable stock
- Slice your onions. Add 2 TBSP of veggie stock to a sauté’ pan and add your onions, cook until tender. You may need to continue to add veggie stock until the onions are cooked, don’t let it dry out or they will stick to the pan.
- When onions are cooked add them to your blender with all other ingredients. Once blended add the gravy to a saucepan and bring it to a little simmer, constantly whisking until it begins to thicken, then just enjoy!
- I store mine in mason jars in the fridge for up to 5 days.