Vegetarian Paleo & Keto Mushroom Gravy with Vegan Option

We tried a few different recipe variations of Paleo gravy before settling on this one as a definite favourite!

Any recipes using tapioca flour or similar to thicken them always ended with an ok result, this method using cauliflower to thicken means 1 extra step but trust us, it's totally worth the time.

Hint: See notes for variations.

Tip: Make extra and freeze in portions.

Prep time: 10 mins
Cook time: 10 mins

Autoimmune Protocol (AIP)

Dairy Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 teaspoons of butter, ghee, coconut ghee (vegan) or oil of choice- separated

50 grams of sliced brown mushrooms of choice

1 tablespoon of diced onion

1 garlic clove, sliced

40 grams of cauliflower, cut small

2-3 sprigs fresh thyme or rosemary

1 pinch of paprika

1/4 cup + 2 tablespoons vegetable stock

1 teaspoon of coconut aminos or wheat free tamari

Himalayan or sea salt & cracked black pepper to taste

Method

Heat 1 teaspoon of the oil in a frying pan or saucepan to medium. Cook the sliced mushrooms until you have a nice caramelisation on them and they're almost cooked through. Remove and set aside.

Heat the remaining teaspoon of oil in the pan and add the diced onion & garlic. Cook for 1 minute until starting to brown then add the cauliflower and paprika.

Cook stirring for 1 minute then add the herbs & stock. Reduce heat to a simmer, cover and cook until cauliflower is just fork tender.

Carefully add the pan contents into the jug of a stick blender or other small blender of choice and place the pan back on the heat. Return the cooked mushroom slices back to the pan and leave on low heat to warm through.

Blend your gravy mixture until smooth, if it's too thick you can add more stock or water.

Add the mixture back to the pan to warm through. Add the coconut aminos or wheat free tamari and stir through. Season to taste and serve.

Note: If the gravy doesn't need to be vegetarian or vegan you can use pan drippings in the first step and beef or chicken broth in place of the vegetable. We also love to cook vegetables such as capsicum, sweet potato or pumpkin first to get some caramelisation and flavor in the pan.
Although any oil will give good results, we think ghee gives the gravy a richness of flavour so we recommend coconut ghee for the vegan option.
Fresh herbs will give a subtle hint of fresh flavour but if you only have dried herbs just use a small pinch.

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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