I’ve been spending the last few days here with my mother-in-law, as she came up to stay with us for awhile 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.
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 a traditional country gravy.
A heaping 1/4 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.
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)
- 1/2 onion finely chopped
- 1 clove garlic minced
- 8 oz mushrooms finely chopped
- 1/4 cup vegetable broth low sodium variety
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1 tsp rubbed sage
- 5 Tbls flour AP or whole wheat
- 2 3/4 cups of almond milk unsweetened
- 1 cup frozen shredded potatoes
- 1 Tbls dried parsley
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
This gravy goes extremely well with my Flaky Vegan Buttermilk Biscuits