I've been spending the last few days here with my mother-in-law, as she came up to stay with us for a while after dad's passing last week.
And let me tell you, she is NOT Vegan. Not by a long shot.
So coming up with comfort foods that both she and my wife will like, while staying relatively fat-free and vegan has been a bit of a challenge.
One thing EVERYBODY likes is my Flaky Vegan Buttermilk Biscuits, so this recipe for a Creamy Country Gravy was really a no-brainer.
The trick was to replace the sausage and fat but keep it true to a down-home, stick-to-your-ribs country gravy.
With a package of mushrooms, just the right amount of spices, and a secret ingredient that may just surprise you, I think I did just that.
Creamy
Hearty
Satisfying
Flavorful
Mmmm. Just like mom used to make (well…. sort of).
Creamy Country Gravy
We're going to start by sautéing a little onion and garlic in a large pot or skillet.
A whole package of white button mushrooms that I finely chopped added the texture I was looking for, similar to big chunks of sausage in traditional country gravy.
A heaping ¼ cup of AP flour made the roux and some unsweetened almond milk finished off the process turning this into a creamy country gravy that will fool any non-vegan in the house.
A hearty sprinkling of salt, pepper, thyme, and sage adds just the right amount of spice to send this gravy over the top.
And just to add a little more texture, and to help thicken things up….. I added one more secret ingredient that may seem a little strange and untraditional - but trust me - it works.
I added a cup of frozen shredded potatoes.
Perfect.
Breakfast dinners were always a big hit in our house, so naturally, Mom loved it and the wife devoured hers before I could even snap some pictures.
Comfort food that's healthy too. (just don't tell mom)
Creamy Country Gravy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Description
A Creamy Country Gravy that will satisfy the whole family. Mushrooms replace the sausage and just the right amount of spices sends this gravy over the top.
Ingredients
- ½ onion (finely chopped)
- 1 clove garlic (minced)
- 8 oz mushrooms (finely chopped)
- ¼ cup vegetable broth (low sodium variety)
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp thyme
- 1 tsp rubbed sage
- 5 Tbls flour (AP or whole wheat)
- 2 ¾ cups of almond milk (unsweetened)
- 1 cup frozen shredded potatoes
- 1 Tbls dried parsley
Instructions
- Saute onion and garlic in a tablespoon or two of veggie broth
- Add mushrooms and cook until softened
- Add spices and remaining veggie broth and cook until aromatic
- Slowly add flour and stir to make a roux
- Slowly add almond milk and stir to combine
- Add shredded potatoes and stir to combine
- Simmer until it becomes nice and thick
- Garnish with dried parsley
Notes
This gravy goes extremely well with my Flaky Vegan Buttermilk Biscuits
Kathleen M. Spracklen
I fixed this gravy yesterday and served it over air-fryer baked potatoes. Fantastic!! I like your biscuits, too, but I didn't have enough time to fix them. The potatoes cooked while I was fixing the gravy. I will make this gravy again and again. Thank you, Chuck.
Carmen
I made this gravy for Christmas Eve breakfast. It was a big hit especially from the non-wfpb family members. Thanks Chuck for another great recipe.
Hallie
This looks very good! I have a question....why shredded potatoes, just curious what it adds?
Hallie
Sorry....I just read in the directions above....why shredded potatoes. I missed it the first time.
Chuck Underwood
Why not? Besides, it helps thicken it.
Donna Best
Love this recipe! I made some test and had to make another batch today. On my second batch I added a 1/2 teaspoon of curry powder, just because I love curry flavor. I really love your fat free gravy too. I have made that for the last 3 years since I found your website. keep up the great recipes.
LaJuana
This is my favorite gravy recipe! Can’t seem to keep it on hand! Instead of using shredded potatoes, I take some of my mashed potatoes and use them to thicken the gravy. Easy peasy!
Judy
I have this gluten sensitivity thing going on....not celiac...but have to be careful. Have you tried this with a GF flour, ie. brown rice or oat flour? Looks wonderful.
Becky
Hi Judy!
I hope you see this answer. I make a gluten free gravy that is really good! 1/4 Cup brown rice flour, 2 to 3 Cups Westsoy organic unsweetened plain soy milk (depending on how thick or thin you want your gravy)...salt and pepper to taste. Make it on stove top like you normally would. It's delicious over biscuits, mashed potatoes, etc.
blondie715
Tonight was Breakfast for Dinner in my house. This Creamy Country Gravy was the BEST I have ever made since becoming WFPB. It was unanimous in my home and will definitely be made again (less lumpy next time I hope-my own fault, I didn't stir it enough...lol). Thank you so much for this fantastical recipe!!! 🙂