Who says we need meat drippings to make a great gravy? Use mushrooms to boost the flavor along with nutritional yeast.
If you have never used nutritional yeast flakes it is a vegan food with a cheesey, nutty taste made from primary inactive yeast without additive or preservatives. Store bought gravies and bullion or gravy seasonings typically hide undesirable ingredients like MSG.
It is always best to make gravy from scratch so you know what is in it.
1. Melt 2 T. organic butter, ghee or coconut oil (for vegans). We recommend butter or ghee
2. Sauté 1/2 cup chopped red onions and 3/4 cups mushrooms and set aside.
3. Melt another 2 T butter, ghee or coconut oil. Add and cook for 3 mintues:
- 3 T ground buckwheat groats or 3 T ground rolled oats (grind to a flour)
- 2 T. nutritional yeast
- 1/4 tsp. thyme
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
4. Slowly whisk in 1 1/2 cups water and keep stirring on a very low heat until smooth and desired thickness is achieved. You may need to add more water. Adjust seasonings to taste. Use a wire whisk to smooth out the lumps. If gravy becomes very lumpy you can transfer to a blender to smooth. Return to pan and add onions nad mushrooms. Can be reheated.
Optional: Snip in fresh chives.
Note: Sometimes I do it all in one pan and don’t remove the mushrooms and onions. It is up to you. For the smoothest (lump free) results follow directions above. If possible it is great to make this in a cast iron pan.