Jen’s Mushroom Gravy :: The BEST gravy I’ve personally ever created and it just so happens to be the healthiest.

vegan, oil-free, gluten-free & flour-free.

Since I started my “most recent” weight loss journey, I set out to create, low calorie dense, clean & healthy comfort food.

What is more comforting than gravy?

Maybe the mashed potatoes but the real question is, how do we make it “weight loss” food?

Let’s, first, go through the ingredients list.

Mushrooms. Use white or portabella.

Onion. Use white, yellow or sweet.

Garlic.

Cannelini Beans.

Seasonings. Dried parsley, onion powder, dried thyme, dried rosemary, black pepper, nutritional yeast, white miso and soy sauce.

All of these foods aside from the small amount of cannellini beans are non-starchy vegetables Non-starchies are the most low-calorie dense foods meaning you can eat more for less calories. I do not include oil or flour. These two are major factors in making typical vegan gravy not so waist friendly and here we have eliminated them. The most shocking for me is being able to combine these ingredients in a way that gives so much flavor.

As I’ve said a time or two, I could drink this stuff.

Let’s create this goodness!

We start by water sautéing (not oil sauté) the onion. Add garlic and seasonings continuing to water sauté. Add mushrooms, white beans and water. Bring to a simmer. Cover with a lid for 5 minutes. Take the lid off stir. Continue to simmer for 5 more minutes. Let it cool a bit then add to blender. Blend until you have a silky gravy goodness. Serve warm.

How to serve with your Mushroom Gravy

on top of Mashed Potatoes
on a Shepherds Pie
on top of a Poutine. For those of you not familiar, this is a Canadian dish where you top fries with cheese and then gravy.
on Disco Fries – aka New Jersey’s version of French fries and gravy.
in a Vegan Pot Pie
on top of Biscuits
on top of anything you would have at Thanksgiving